How to make low-carb sweet and spicy brussels sprouts

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Brussels sprouts are the biggest vegetable trend these days, and with this recipe, it's easy to see why. This version is an Asian-inspired sweet and spicy side dish that's sure to get even the most finicky kids eating their veggies. You make a sweet and tangy marinade using soy, chili-garlic, hoisin and honey to give an irresistible flavor to an already delicious and healthy side dish.
Being a vegetable dish, the recipe below is low-carb — good news for those observing that diet. Brussels sprouts themselves are naturally high in nutrients and antioxidants, and have been linked to protection against cancer. This delicious superfood does a body good, and this recipe is the best way to prepare them.
Cooktop Cove
Sweet and spicy brussels sprouts
15 mins
30 mins
45 mins
2 pounds brussels sprouts, cleaned and halved
1/4 cup dark soy sauce
1/4 cup chili garlic paste
3 tablespoons honey
2 tablespoons hoisin sauce
2 teaspoons sesame oil
1 tablespoon sesame seeds (optional)
Preheat the oven to 425 F. Line a baking tray with aluminum foil or parchment paper.
In a small bowl, whisk together the soy sauce, chili garlic paste, honey and hoisin sauce until well-combined.
In a larger bowl, add the halved brussels sprouts, and pour the soy marinade over them. Toss together until all of the sprouts are well-coated.
Pour the sprouts on the baking sheet, and arrange so they're not touching each other. Drizzle the sesame oil over the top before roasting.
Roast in the oven until the brussels sprouts are browned on the outside and tender on the inside, about 25-30 minutes.
Remove from the oven, and garnish with sesame seeds (optional).
Serve hot, individually, or in a large bowl for sharing.
Pro-tip: Are your sprouts a little large? If so, you can quarter them. Try to maintain a consistent size with your cuts for even cooking time.
Pro-tip: If you like things a little spicier, you can add some red pepper flakes or your favorite brand of hot sauce to the marinade, for an extra punch.
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