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Brussels sprouts are roasted until crisp and drenched in zippy sweet and sour sauce to make this flavor-packed Asian-inspired side dish.
Guys, it’s been quite a week! I turned thirty-seven years old. I guess I’m okay with that. Also, we added a surprise new member to our household. No, it’s not a baby, unless you count a 1 ½ year old cat as a baby, which I kind of do. I’ll try to post some pictures in the coming weeks. Right now she’s getting acquainted with her new surroundings, so I’m not ready to bug her with the camera just yet.
For now, let’s stick to food. So, Brussels sprouts! I happen to love them in any form, but I know we’ve got a lot of Brussels sprout haters out there, including my own mom. Maybe I should be thanking her? For all I know I would have hated Brussels sprouts as a kid and can only attribute my love for them as an adult to the fact mom never tormented me with them before I was ready?
In any event, these are the sprouts for my non-Brussels sprout fans. I figured it’d be hard to go wrong with gingery maple sweet and sour sauce, and as expected, I could’t keep my hands off these suckers. My husband and I ate what was left of these (after I attacked the skillet) as a side dish, but I’d have no problem serving them as a main dish over some rice. Either way you serve them, deliciousness will ensue. Mom, I hope you give them a try!
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Sweet & Sour Brussels Sprouts
Brussels sprouts are roasted until crisp and drenched in zippy sweet and sour sauce to make this flavor-packed Asian-inspired side dish. CourseSide CuisineAmerican, Asian-Inspired Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 6 Calories 119 kcal
Ingredients
- 1 ½poundsBrussels sprouts,halved
- 1tablespoonvegetable oil
- ¼cupmaple syrup
- 3tablespoonsrice vinegar
- 2tablespoonssoy sauce
- 2garlic cloves,minced
- 1teaspoonfreshly ground ginger
- ½teaspoonred pepper flakes
For Serving
- Toasted sesame seeds
- Chopped Scallions
Instructions
- Preheat oven to 400°. Place the Brussels sprouts into a roasting pan or oven-safe skillet. Add the oil and toss to coat. Place into the oven and bake until the Brussels sprouts are browned and tender, 20 to 25 minutes.
- While the Brussels sprouts bake, place maple syrup, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes into a small saucepan and stir to combine. Place over medium heat and bring to a simmer. Lower heat and allow to simmer for 10 minutes, stirring occasionally.
- Once the Brussels sprouts come out of the oven, pour the sauce over them and toss to coat. Sprinkle with sesame seeds and scallions. Serve.
Nutrition FactsSweet & Sour Brussels SproutsAmount Per ServingCalories 119Calories from Fat 27% Daily Value*Fat 3g5%Saturated Fat 0.6g3%Sodium 331mg14%Potassium 506mg14%Carbohydrates 20.6g7%Fiber 4.6g18%Sugar 10.5g12%Protein 4.5g9%Calcium 50mg5%Iron 1.8mg10%* Percent Daily Values are based on a 2000 calorie diet.« Chipotle Baked Tofu Sandwiches with Pineapple GuacamoleLoaded Vegan Deep Dish Pizza »
Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!
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