Sweet & Sour Brussels Sprouts

• Produce

  • 1 tsp Garlic

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Honey, whole
  • 1 tbsp Sriracha

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Pinch Red pepper flakes
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Other

  • 2 lbs Brussels sprouts, cut in half and ends cut off

Found on realfoodwithdana.com

Description

Ingredients

• 2 lbs brussels sprouts, cut in half and ends cut off
• 3 Tbsp olive oil, divided
• 3 Tbsp red wine vinegar
• 2 Tbsp honey (whole30 substitute: 3 chopped dates)
• 1 Tbsp fish sauce
• 1 tsp minced garlic
• 2 Tbsp coconut aminos
• ½ tsp black pepper
• 1 Tbsp sriracha*
• Pinch of red pepper flakes
• 1 Tbsp sesame seeds

Directions

• Preheat the oven to 400 and line a baking sheet with parchment paper. Toss the cut sprouts in a large bowl with 2 Tbsp olive oil and ½ tsp sea salt.
• Bake for 25 minutes, until lightly browned.
• Meanwhile, whisk the red wine vinegar, honey or dates, coconut aminos, fish sauce, garlic, black pepper, and sriracha in the same large bowl.
• Once the sprouts are done roasting, toss them in the sauce. Garnish with a pinch of red pepper flakes and sesame seeds.