Crispy Asian Brussel Sprouts

• servings: 4
• active time: 10 min

Ingredients

1 lb. fresh Brussels sprouts

1.5 tbsp. olive oil

2 tbsp reduced sodium soy sauce

1 tbsp honey

1.5 tsp rice vinegar

1 tsp sesame oil

1 tsp Asian garlic chili paste (like sambal olek, Sriracha, adjust to heat preference

1 Salt and pepper (as needed)

Directions

1

Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.

2

Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.

3

Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.

4

Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.

5

Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.

6

Toss the hot Brussels sprouts with the sauce and serve.