December 21st, 2024
Recipes
Roasted Brussel Sprouts with Spicy Agave Glaze
Valentina P
- Difficulty
•
- Time 35"
High heat and a little oil are all you need to make tender, crispy-edged brussel sprouts. After cooking, toss the roasted sprouts in a quick sweet and spicy glaze with notes of agave syrup, ginger, and garlic. A little Asian Mayo Sauce drizzled on top wouldn't hurt either. Trust me, you'll love eating your vegetables with this dish.
How To MakeDiet Type: Plant-based
Shopping List
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Brussel Sprouts
- 1 pound brussel sprouts, cleaned
- 2 tablespoons high-heat cooking oil
- salt and pepper, to taste Spicy Agave Glaze
- 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado)
- 3 tablespoons agave syrup
- 2 tablespoons rice vinegar
- 1 packed tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 1 teaspoon sriracha
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 420°F. Place a baking sheet or large cast-iron pan in the oven to preheat.
- Step 2: Dry the sprouts well and then cut them lengthwise into halves or quarters, depending on their size. Toss the sprouts with the oil and spread evenly, in a single layer, on the pre-heated baking sheet or pan. Avoid overcrowding the pan, otherwise you won't get as many crispy edges.
- Step 3: Roast the sprouts to 20 to 25 minutes, flipping them over halfway through the cooking time. They will be ready when they are well charred and fork-tender.
- Step 4: Meanwhile, combine all glaze ingredients in a wide-mouth mason jar and emulsify it with a stick blender (we use this one). You could also use a small blender, or whisk by hand. If doing so by hand, mince the ginger very well. It will be less creamy, but still tasty.
- Step 5: Remove the sprouts from the oven and toss with half of the prepared glaze. Taste and adjust seasonings as desired.
- Serve: Enjoy this dish warm with extra glaze on the side and/or drizzled on top.
Recipe Notes
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Nutrition
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Roasted Brussel Sprouts with Spicy Agave Glaze
PT35M 1 pound brussel sprouts, cleaned 2 tablespoons high-heat cooking oil salt and pepper, to taste 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado) 3 tablespoons agave syrup 2 tablespoons rice vinegar 1 packed tablespoon fresh ginger, minced 1 garlic clove, minced 1 teaspoon sriracha 1/2 teaspoon red pepper flakes 1/2 teaspoon salt Gluten Free Paleo Vegan 4 Servings
Ingredients:
