Crispy Brussels Sprouts

I’ve really been on a brussels sprouts kick lately. Who knew the vegetable that most people hated as a kid could be so delicious? I’m really lovin’ them being paired with fruit.This recipe is pure sweet and salty goodness. It features perfectly crispy brussels with a tangy sauce and the sweet yet tart touch of cranberries.

Recipe adapted from thebakermama.com

Crispy Brussels Sprouts

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients

  • 1 pound fresh brussels sprouts
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh squeezed lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon Sriracha sauce
  • Pinch of black pepper
  • 1/4 cup cranberries

Instructions

  1. Preheat oven to 400°F.
  2. Wash, dry and quarter the brussels sprouts. I like to keep any fallen leaves since they crisp nicely.
  3. Cover a large baking sheet with foil and spread the brussels out on the pan.
  4. Coat the brussels with the olive oil.
  5. Place in the oven on the top rack for 40-50 minutes, stirring mid way through.
  6. Reduce remaining ingredients (except cranberries) to a thick sauce.
  7. Add the sauce to the brussels and put back in the oven for another 5-10 min.
  8. Remove brussels once they are crispy.
  9. Toss with the cranberries.

Enjoy!

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