Sweet and Spicy Brussel Sprouts (Vegan & Gluten Free)
I'm spicing things up for Thanksgiving by serving up my tasty vegan and gluten free sweet and spicy brussel sprouts side dish.
Servings 6 people
Calories 144kcal
Ingredients
- 3 tbsp olive oil
- ¼ cup sweet chili sauce
- Juice 1 lime
- 2 tsp sriracha
- 1 tsp reduced sodium tamari
- 2 cloves garlic minced
- 2 lb brussels halved
- Salt and pepper
Topping:
- 1/2 cup Chex cereal
- 1/4 cup cashews
- 1 tsp olive oil
- Fleur de sel
Instructions
- Preheat oven to 425º and prepare two baking sheets with parchment paper.
- In a small bowl, whisk together olive oil, sweet chili sauce, sriracha, lime juice, tamari, and garlic.
- On a large baking sheet, toss Brussels sprouts in sauce until fully coated. Season generously with salt and pepper.
- Roast until slightly charred and tender, 30 to 35 minutes.
- Meanwhile, pulse the cereal in a food processor until crushed to look like panko bread crumbs. Remove and set aside. Add in the cashews and pulse until they reach crumbs.
- Add the olive oil to a pan over medium heat along with the crushed cereal and cashews. Toast until just golden brown, about 3-4 minutes.
- Top the crispy brussels sprouts with the "panko" nut topping and sprinkle with fleur de sel. Enjoy!
Nutrition
Calories: 144kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 643mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1211IU | Vitamin C: 131mg | Calcium: 80mg | Iron: 4mg