Sweet and Spicy Asian Brussels Sprouts

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  • Total Time: 45 mins
  • Hands-on Time: 45 mins
  • Makes: 4-6 servings

Delicious paleo/keto friendly roasted Brussels sprouts recipe with a spicy-sweet sauce made with coconut aminos and ginger/cayenne.

Ingredients

  • 1 pound Brussels sprouts, cut in half stem to top

    1 tablespoon avocado oil

    1/4 teaspoon Frontier Co-op Sea Salt

    1/4 cup coconut aminos

    1/4 cup + 1 tablespoon cool water, divided

    1 tablespoon maple syrup

    1 teaspoon Frontier Co-op Ground Ginger 

    1/8 teaspoon Frontier Co-op Cayenne Pepper

    1/4 teaspoon Frontier Co-op Black Pepper

    1 teaspoon Frontier Co-op Arrowroot Powder

    1/4 cup water

    1/2 teaspoon lemon zest

    2 teaspoons Frontier Co-op Sesame Seeds

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Directions

    1. Preheat oven to 425 degrees. Place Brussels sprouts on a sheet tray covered with parchment paper. Add avocado oil and sea salt, tossing to coat. Place in oven and roast for about 25 minutes, until tender and browning, .

    2. Meanwhile, combine coconut aminos, 1 tablespoon water, maple syrup, ground ginger, cayenne and black pepper. Bring to a simmer then reduce heat to low.

    3. Combine arrowroot powder with 1/4 cup cool water, whisking until well combined. Pour into skillet and continue to whisk/cook until sauce has thickened. Sauce should be thick enough that it could coat the back of a spoon. Remove from heat and whisk in lemon zest and sesame seeds.

    4. Once Brussels sprouts are done, pour sauce over and toss until Brussels sprouts are well coated. Serve with an extra sprinkle of sesame seeds.

     

    RECIPE TIP:

    Soy sauce or tamari may be used in place of the coconut aminos.

     

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