I cook brussel sprouts at least once a week – you could call it a minor obsession. To keep from burning out on my favorite vegetable, I love to keep it interesting by preparing them with various marinades, herbs, and some of my favorite sauces.

This week I whipped up these crispy Asian Brussel sprouts to go with a sesame baked salmon and I can’t tell you how quick and easy this recipe is. Pair it with coconut rice, teriyaki chicken, seared ahi tuna, or my favorite sesame baked salmon.

*This recipe is DF and GF.

Ingredients:

Brussel Sprouts:

• 1 lb Brussel sprouts, halved
• 2 tbs Olive oil
• 1 tsp garlic powder
• Kosher salt and pepper to taste

Sauce:

• 1 tsp sesame oil
• 2 tbs coconut aminos (can use regular or teriyaki)
• 1 tsp garlic powder
• 1 tsp garlic chili powder (can add more or less depending on how spicy you like it)
• 1 tbs honey
• Pinch of kosher salt

Directions:

Preheat oven to 450.

Add brussel sprouts to a baking sheet, covered with foil or parchment paper–make sure they’re all laying flat. Add olive oil, garlic powder, and salt & pepper to taste. Pop in the oven for 20-25 minutes until they are nice and crisp.

When your brussels are almost done baking, add your sauce ingredients to a small sauce pan and bring to a boil. Let simmer on low heat for about 5 minutes and pour over brussel sprouts. Top with some sesame seeds and serve!

Hope you guys enjoy – tag or send me your creations!