Servings
Font
Back
4.6 from 15 votes

Sweet and Sour Brussels Sprouts with Plum Sauce

The Brussels sprouts are roasted in the oven until golden and crispy and served with a sweet and sour plum sauce. The dish is so flavorful that it totally stands on its own as a main dish. {Gluten-Free adaptable, Vegan}To make this dish gluten-free, use balsamic vinegar instead of Chinkiang vinegar. Use tamari to replace the soy sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 342 kcal
Course: Side Dish
Cuisine: Asian-American Fusion

Ingredients

Brussels Sprouts
  • 1 to 1 1/2 lbs (450 to 600 g) Brussels sprouts , tough ends removed and halved
  • 2 tablespoons olive oil (or grapeseed oil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Plum sauce
  • 1 tablespoon olive oil (or grapeseed oil)
  • 2 cloves garlic , grated
  • 2 tablespoons shallot , finely minced
  • 6 seeded dried plums prunes, finely chopped
  • 1/8 teaspoon Madras curry powder (or Japanese curry powder)
  • 2 tablespoons Chinkiang vinegar (or balsamic vinegar)
  • 1 teaspoon soy sauce
  • 1 tablespoon maple syrup (or sugar)
Serving option
  • homemade chili oil (Optional)

Instructions

    Cup of Yum
  1. For the Brussels Sprouts: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place Brussels sprouts onto a baking tray. Add vegetable oil, salt, and pepper. Toss to mix well. Then spread out without overlapping. Bake on the middle rack of the oven for 15 minutes. Flip the brussels sprouts to check on it twice, after 10 minutes and after 15 minutes. If the bottom has browned too fast, flip them and keep cooking. Once done, the bottom should have turned golden brown and the texture turned tender. If they are not quite done, return the baking sheet to the oven to bake for another 5 minutes or so.
  3. For the Sauce: While baking Brussels sprouts, prep and cook the sauce. Heat the oil in a small saucepan over medium heat. Add the garlic and shallot. Stir and cook until the herbs start to sizzle. 3. Add the dried plums and stir a few times. Turn to medium low-heat. Add the curry powder. Cook until the ingredients are evenly coated with curry, 1 minute. Add the Chinkiang vinegar, soy sauce, and sugar. Continue cooking until it comes to a boil. Let cook for another minute or two, until the sauce thickens.
  4. Right before serving, place the Brussels sprouts in a bowl and add the plum sauce. Gently toss a few times and serve immediately as an appetizer or side dish. Add a few drops of homemade chili oil, if desired.

Nutrition Information

Serving 1serving Calories 342kcal (17%) Carbohydrates 63.6g (21%) Protein 5.9g (12%) Fat 11.2g (17%) Saturated Fat 1.7g (9%) Sodium 254mg (11%) Potassium 1038mg (30%) Fiber 9.7g (39%) Sugar 34.3g (69%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 342

% Daily Value*

Serving 1serving
Calories 342kcal 17%
Carbohydrates 63.6g 21%
Protein 5.9g 12%
Fat 11.2g 17%
Saturated Fat 1.7g 9%
Sodium 254mg 11%
Potassium 1038mg 22%
Fiber 9.7g 39%
Sugar 34.3g 69%
Calcium 81mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.