brussels sprouts

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 (we did!).

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 alternative, 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

Instructions:

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. Cut in half.

5.  Spread the Brussels sprouts on a 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.

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Crispy Brussels Sprouts a la San Diego

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 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 alternative 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

Instructions

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. Cut in half.
5. Spread the Brussels sprouts on a 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.

These will become your go-to snack!   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.

Enjoy!