Happy Friday!! I’m back with another recipe post for ya’ll! This Asian Style Brussels Sprouts recipe is one of my favorite side dish recipes. It was inspired by a few local Houston restaurants who serve crispy brussels sprouts as sides and appetizers. I decided to try and re-create this look at home, and I think I came pretty close!
It’s a pretty simple asian inspired sauce with only 4 ingredients! I love to use this sauce as a marinade and on other vegetables too.
Two key things for creating this dish – chop the brussels sprouts thin and preheat your baking tray. The preheated tray and thin pieces gives the sprouts a little extra crispiness. For a shortcut, you can buy shaved brussels sprouts and leave the chopping to someone else.
I bake them until they just start to brown, so that I have a mix of crispy and soft pieces. You can let go a little longer for more crispiness, but keep an eye on them. These sprouts can go from crispy to burnt quickly.
I toss the sauce on at the end to coat every piece and then serve immediately. I love to serve this as a side dish with salmon or as part of vegetable bowl with sautéed cabbage and roasted cauliflower. If you try out this dish let me know what you think!
![how to bake brussels sprouts in the oven | LadyinViolet.com](http://ladyinviolet.com/wp-content/uploads/2019/06/e-how-to-bake-brussels-sprouts-in-the-oven-500x500.jpg)
Asian Style Brussels Sprouts
Ingredients
- 1 pound brussels sprouts
- 1/3 cup sweet chili sauce
- 1 tbsp Sriracha sauce
- 1/8 cup coconut aminos
- 1/2 tsp fish oil
- 1-2 tbsp extra virgin olive oil
- 1 pinch salt and pepper
Instructions
- Preheat oven to 425 degrees. Place baking sheet in oven to preheat.
- Finely chop brussels sprouts. I chop off bottom and discard stem, then chop in half, and then chop each half into 3-4 slices.
- Toss brussels sprouts in a bowl with olive oil, salt, and pepper.
- Once oven is preheated, pull baking sheet out of oven. Be Careful it will be hot! Pour brussels sprouts onto pan, and spread out evenly with spatula.
- Bake brussels sprouts for 20-30 minutes. Stirring about every 10 minutes. Remove Brussels sprouts when they reach the desired crispiness.
- Toss brussels sprouts in a large mixing bowl with fish oil, sweet chili sauce, sriracha sauce, and coconut aminos. MIx to combine, serve immediately.
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