Smoky Roasted Brussels Sprouts
Hand up in the air if you feel like Brussels sprouts are having a moment? Or, should be having a moment? One of the biggest culinary regrets of my childhood was not giving them a proper chance to serve as the flavorful side dish I've come to love as an adult. Of course, we love roasting them in the oven with a little olive oil, salt, and vinegar, but this version is incredibly tasty and healthy. Picture a smoky flavor, hints of crispy edges that add a pop of flavor, and a kick of heat from spices you most likely already have on hand!
What makes these different? Instead of a soy sauce base for the flavor, I chose liquid aminos to:
- Infuse these Brussels sprouts with amino acids
- Offer a gluten-free option for those on a strict diet
- Create a mild soy sauce flavor
These smoky sprouts are perfect for a side dish, but you can certainly make them a fun appetizer, too! If you have a creamy dip, try pairing with these sprouts for something tasty and guilt-free.
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Smoky Roasted Brussels Sprouts
Recipe details
Ingredients
- 14 oz. Brussels sprouts, washed, trimmed, and cut in half
- 3 1/2 tbsp EVOO
- 3 1/2 tsp liquid aminos (or soy sauce)
- 1 1/2 tsp garlic powder
- 1 tsp dried red pepper flakes
- 1/2 tsp dried cumin
- 1 tsp kosher salt
- pinch of coarse sea salt
Instructions
- Preheat oven to 365ÂşF.
- In a small bowl, combine EVOOm liquid aminos, garlic powder, salt, red pepper flakes, and cumin. Whisk until thoroughly combined.
- Add sauce to Brussels sprout halves and use hands to toss until each half is coated.
- Spread Brussels sprouts evenly on parchment-lined baking sheet. Sprinkle coarse sea salt over the halves.
- Bake for about 25 minutes, or until crispy.
Tips
- If you only have soy sauce on hand, you are welcome to substitute for the liquid aminos.
- Keep in mind that both soy sauce and liquid aminos can be high in sodium, so note the serving size and amount.
Comments
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