Crispy Asian Brussel Sprouts

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 lb. fresh Brussels sprouts

1 ½ tbsp. olive oil

2 tbsp reduced sodium soy sauce

1 tbsp honey

1 ½ tsp rice vinegar

1 tsp sesame oil

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

1/2 tsp garlic powder

Salt and pepper (as needed)

Directions

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

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.

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.

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.

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.

Toss the hot Brussels sprouts with the sauce and serve.

Nutrition

• Serving Size: 3/4 cup
• Calories: 128 cal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 348 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 5 g