Description
Crispy roasted Brussels sprouts tossed in a sweet and spicy glaze. Topped with crunchy almonds and fresh cilantro, this makes a perfect side.
Ingredients
Units
Scale
- 1 lbs (454 g) brussels sprouts, halved
- 1 tbsp olive oil
- 1-2 tsp Sriracha (depending on how spicy you like it)
- 4 tsp soy sauce
- 1 tbsp honey
- 1/4 cups (59 ml) sliced almonds
- 3 tbsp chopped cilantro
Instructions
- Preheat oven to 425°F (218°C).
- Toss brussels sprouts in olive oil and place on a baking sheet.
- Roast in oven for 30-35 minutes, tossing after about 20 minutes.
- Combine Sriracha, soy sauce, honey, and olive oil in a small saucepan over medium heat.
- Bring to a simmer, stirring constantly. Once simmering, remove from heat.
- Add brussels sprouts and almonds; toss well to combine.
- Serve topped with cilantro.
Notes
- For extra crispy sprouts, ensure they are dry before roasting and spread them in a single layer on the baking sheet.
- If you don’t have honey, maple syrup can be used as a substitute, though it will impart a slightly different flavor.
- Store leftover sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5