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Sweet Sriracha Brussel Sprouts

Side Dish
55 mins


  • 1 pound fresh brussel sprouts
  • 3 tbsp avocado oil or coconut oil
  • 3 tbsp Braggs, soy sauce or tamari
  • 1/4 cup ZenSweet monk fruit sweetener
  • 1 garlic clove minced
  • 1/2 - 1 tbsp Sriracha
  • 1 pinch pepper
  • 1 pinch salt


  • Preheat oven to 400F
  • Cut off the base of each sprout, slice them in half from top to bottom
  • Soak the cut brussels in water to clean them
  • Drain & spread Brussels out on a paper towel to dry
  • Cover a large rimmed baking sheet with foil, spread the brussels on the pan
  • Generously drizzle the brussels with the oil and sprinkle with salt. Stir to ensure brussels are all well coated
  • Place on the top rack for about 30-45 minutes. Stir sprouts half way thru cook time
  • During the last 10 minutes of cooking, reduce remaining ingredients (Braggs/soy sauce/tamari, ZenSweet, garlic,
  • Sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes
  • Remove brussels from the oven once they are crispy and slightly charred
  • Place them in a bowl, toss with some of the reduced sauce. Do this a little at a time so the brussels will retain their crispy texture

You may end up with a little leftover sauce