Sweet and Spicy Asian Brussels Sprouts
Total Time: 00h 45m
Hands-on Time: 00h 45m
Makes: 4 - 6 servings
Delicious paleo/keto friendly roasted Brussels sprouts recipe with a spicy-sweet sauce made with coconut aminos and ginger/cayenne.
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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 Root
- 1/8 teaspoon Frontier Co-op® Cayenne Pepper
- 1/4 teaspoon Frontier Co-op® Black Pepper
- 1 teaspoon arrowroot powder
- 1/4 cup water
- 1/2 teaspoon lemon zest
- 2 teaspoons Frontier Co-op® Sesame Seeds
Directions
- Meanwhile, combine coconut aminos, 1 tablespoon water, maple syrup, ground ginger, cayenne and black pepper. Bring to a simmer then reduce heat to low.
- 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.
- Once Brussels sprouts are done, pour sauce over and toss until Brussels sprouts are well coated. Serve with an extra sprinkle of sesame seeds.
- 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, .
- Soy sauce or tamari may be used in place of the coconut aminos.
