Crispy Roasted Brussels Sprouts

Name: Crispy Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 24 ounces brussels sprouts (if using frozen, thaw, drain, and pat somewhat dry first), halved and dried stems removed; 3 tablespoons avocado oil; ½ teaspoon mineral salt; 1 small onion or 2 shallots, thinly sliced; 1 tablespoon avocado oil; ¼ cup liquid aminos or tamari or soy sauce; ¼ cup allulose; 1 inch (1 tablespoon) fresh ginger, minced OR ¾ teaspoon ground ginger; 2 teaspoons unsulphured blackstrap molasses; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; ¼ teaspoon xanthan gum or glucomannan

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Course
Side Dish
Cuisine
American

Crispy Roasted Brussels Sprouts

Iris Warren

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Sweet, salty, and crispy mingle together in this fast and easy Crispy Roasted Brussels Sprouts recipe that's reminiscent of a tasty Red Lobster side.

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Ingredients

Servings

For Brussels Sprouts

24 ounces brussels sprouts (if using frozen, thaw, drain, and pat somewhat dry first), halved and dried stems removed
3 tablespoons avocado oil
½ teaspoon mineral salt (more or less to taste)

For Crispy Onions

1 small onion or 2 shallots, thinly sliced
1 tablespoon avocado oil

For Soy Glaze

¼ cup liquid aminos or tamari or soy sauce
¼ cup allulose
1 inch (1 tablespoon) fresh ginger, minced OR ¾ teaspoon ground ginger
2 teaspoons unsulphured blackstrap molasses (optional)
½ teaspoon garlic powder
¼ teaspoon ground black pepper (more or less to taste)
¼ teaspoon xanthan gum or glucomannan (optional--acts as thickener)

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Instructions

For Brussels Sprouts

Preheat oven to 425° F. Line a baking sheet (it should have a lip so sprouts doesn't escape) with a piece of parchment paper or a silicone mat.
Mix together the brussels sprouts, 3 tablespoons oil, and salt on the baking sheet. Spread out into a single layer and pop into oven for 30 to 45 minutes (give or take) or until the brussels sprouts are partially browned and crispy. Stir halfway through for more even roasting.

For Crispy Onions

Meanwhile, in a small saucepan, heat the 1 tablespoon oil. Add the onion and saute, stirring frequently, over medium heat until the onion is browned and crispy caramelized.
Remove onions from the saucepan and set aside on a paper towel.

For Soy Glaze

Whisk together the liquid aminos, allulose, molasses, ginger, garlic powder, and black pepper over medium-high heat. Allow to heat, stirring frequently, until sweetener has dissolved and the mixture has somewhat thickened. If you'd like it to be thicker, sprinkle on the xanthan gum and stir in after removing from the heat.

Finishing Up

Put the roasted brussels sprouts in a bowl or serving dish. Drizzle with glaze (mix it in if you'd like it to be more even) and sprinkle the crispy onions on top (also mix in if you like).

Notes

Note that on Trim Healthy Mama, this recipe has negligible carbs because we do not count the ones in non-starchy veggies like brussels sprouts. The nutrition label, however, does.