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Crispy Brussels Sprouts a la San Diego
Author: Gay Van Beek for Canterbury Cottage Designs
  • 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
  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.