These vegan, no oil delights are spicy and sweet!
Sriracha Roasted Brussels Sprouts
For EACH pound of Brussels you have, mix up the following marinade:
1 tablespoon liquid sweetener (maple syrup, agave nectar or Bee Free Honee)
1/2 tablespoon Sriracha sauce
1/2 teaspoon Bragg’s Liquid Aminos or low-sodium tamari
Preheat oven to 400 degrees.
Whisk all of the marinade ingredients in a small bowl.
Prep the Brussels Sprouts. This involves cutting the base of off each one, and then cutting them in half.
Next, place all of the Brussels Sprouts in a large bowl and pour the marinade on top. Using a spoon, mix marinade and sprouts together until they are covered.
Place sprouts in a casserole dish lined with parchment.
Roast the sprouts for about 40-45 minutes, stirring them every 10 minutes or so. THIS IS IMPORTANT. They will burn on one side completely if they are not stirred during the roasting process. You want them to be dark brown and somewhat carmelized – that’s how you know they are done!
Remove from oven, let cool 5-10 minutes. Serve and enjoy!