Tamari Roasted Brussel Sprouts
Makes 2 side dish servings
Pre-heat oven to 425 degrees.
Spread out brussel sprouts on baking sheet, drizzle with olive oil, and toss to coat.
Roast sprouts for 10 minutes. They should brown up, and the leaves should be completely crispy. Bake an additional few minutes if needed. I like to roast them first all cut side down.
While sprouts roast, whisk together tamari or soy sauce, honey or agave, and sesame oil.
Remove sprouts from oven, and toss with the sauce. Continue to bake for 3 more minutes to allow sauce to caramelize. Season with salt + pepper to taste.
Toss finished sprouts with chopped peanuts, scallions and crushed red pepper. Serve topped with goat cheese crumbles, if desired.
3 c. brussel sprouts, trimmed and halved
1 Tbsp. olive oil
1 Tbsp. tamari (can sub soy sauce or coconut aminos)
1 Tbsp. honey (or agave if vegan)
1 tsp. sesame oil
2 Tbsp. chopped roasted peanuts (can sub almonds, sesame seeds or cashews)
2 Tbsp. sliced scallions
Salt + pepper to taste
1/2 tsp. crushed red pepper, if desired
**Optional: goat cheese crumbles, for serving
10 minute prep
5 minute active cook time
15 minute inactive cook time
Vegan option, nut-free option, gluten-free, dairy-free option, paleo option, refined-sugar free
Brussel sprouts — one of my all-time favorite vegetables. They are so delicious cooked with so many different kinds of meals, eaten raw, added to stir fries, served with brunch spreads, or eaten as a simple side dish. This is one of my favorite ways to make brussel sprouts — roasted for a short time at a high temperature until charred and then tossed in a flavorful sauce. Oil is a key ingredient here. It’s what makes the sprouts crispy in the oven, and who doesn’t love a crispy sprout!? Enjoy these brussel sprouts as a side dish, in a salad, on a grain bowl, or as a main dish topped with eggs or tofu. Hope you love them as much as I do.