Roasted Sesame-Ginger Brussels Sprouts
Try this Roasted Sesame-Ginger Brussels Sprouts recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1 clove garlic minced
- pinch of sea salt
- 1 tablespoon sesame seeds
- pinch of red pepper flakes
- 1 pound brussels sprouts trimmed and halved
- 2 tablespoons unrefined extra-virgin olive oil
- 2 tablespoons coconut aminos*
- 1- inch piece ginger peeled and grated (about 1 teaspoon) - i use a large microplane to do this
- drizzle of hot toasted sesame oil if desired (use regular toasted sesame oil if you don't want the heat)
- Carbohydrate 15.8299523716667 g
- Cholesterol 0 mg
- Fat 3.54574570333333 g
- Fiber 6.65170329566904 g
- Protein 6.35233403533333 g
- Saturated Fat 0.532205756466667 g
- Serving Size 1 1 -4 (159g)
- Sodium 38.9226975 mg
- Sugar 9.17824907599762 g
- Trans Fat 0.2444590898 g
- Calories 104 calories
Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.In a large bowl, toss together the brussels sprouts, olive oil, coconut aminos, garlic, ginger, salt and red pepper flakes. Place the sprouts and oil-coconut aminos mixture on the prepared baking sheet.Roast for 15 to 20 minutes, flipping once, or until golden. If you are using very large sprouts, you may need more time.Top with sesame seeds and hot toasted sesame oil.
