On a recent trip to San Diego the hubby and I had the best Crispy Brussels sprouts. Apparently Brussels sprouts are a “thing” in San Diego because I found many websites ranking the best and worst sprouts in the city.
I was determined to recreate these at home, but of course they had to meet my own healthy criteria – low salt, no oil and minimal sugar. On their own, Brussels sprouts have an abundance of health benefits, but most people don’t like to eat them plain and end up roasting them with added sugar, oil, salt and even butter (gasp!) which to many sounds perfectly fine but in reality detracts from the whole “healthy” vibe.
I think you will find these so delicious that you will be eating them right off the serving platter with your fingers.
Crispy Brussels Sprouts a la San Diego
1 pound fresh Brussels sprouts
Pam Cooking Spray
3 tablespoons reduced sodium Tamari Sauce
(Tamari is used to replace Soy Sauce for a
heart healthy diet and it is gluten free.
My favorite brand is sold here)
2 tablespoons honey (or maple syrup)
1 tablespoon Sriracha sauce
Fresh squeezed lemon juice from half a lemon,
approx. 2 tablespoons
a few shakes of garlic powder to taste
a pinch of black pepper
1. Preheat oven to 400 degrees F
2. Prepare a baking sheet by lining it with a Silpat or foil
3. Cut the base off the Brussels sprouts and soak them in water to clean.
4. Drain on a paper towel and blot lightly to dry them off.
5. Spread the Brussels sprouts on the baking sheet in a single layer and spray lightly with Pam Cooking Spray.
6. Place in the oven on the top rack for 40-60 minutes, stirring often. (the outside leaves will blacken and fall off – this caramelizes them which brings out their sweetness)
7. During the last ten minutes of cooking, combine Tamari, honey or maple syrup, garlic, sriracha, lemon juice and black pepper in a small saute pan over medium-high heat and stir until sauce is thickened, about 5-7 minutes. Remove from heat.
8. Remove Brussels sprouts from the oven and place in a large bowl or serving dish. Toss with some of the reduced sauce. You won’t need all the sauce – go lightly so that they retain their crispy texture.
(Yes, I had mine with pinot grigio)
These will become your go-to snack of the summer! Leave out the sriracha and they make a great snack for the kiddos as well. Roast your sprouts and save the sauce in a separate container for dipping – great for the lunchbox.