Spicy Maple Brussels Sprouts

Today on the blog we're trying out spicy maple Brussels sprouts and garlic brown rice.  The original recipe called for fish sauce so we used liquid aminos instead and for regular salt, which we used Himalayan pink salt.  Himalayan pink salt is so much healthier to add to your food instead of regular table salt.  These turned out amazing and I hope you love them as much as the family did!

Spicy Maple Brussels Sprouts

1 pound of Brussels sprouts 

3 tablespoons of coconut oil or vegetable oil

3 tablespoons of liquid aminos 

3 tablespoons of organic maple syrup

1 clove of garlic, minced

1-2 tablespoons of sriracha, based on your spicy level

Himalayan pink salt, to taste

1. Preheat oven to 400F.
2. Cut ends of Brussels sprouts off and slice in half.
3. Place cut Brussels sprouts in water and soak for 1 minute. Remove any excess leaves.
4. Drain water and dry Brussels sprouts completely.
5. Place Brussels sprouts in a mixing bowl and add oil and salt to cover, mixing with hands.
6. Place Brussels sprouts on a foil lined baking sheet. Less mess for later!
7. Place on top rack of oven for 40-50 minutes.  At 20 minutes flip the Brussels sprouts to cook evenly.
8. In a sauce pan, add liquid aminos, maple syrup, garlic & sriracha over medium high heat for about 5 minutes, or until sauce is thickened. Stirring frequently.
9. Remove Brussels sprouts from the oven once they are golden and crispy. 
10. In a mixing bowl, add Brussels sprouts and small amounts of sauce until you have the amount of sauce that you like. Too much sauce may take away the crispness of the Brussels sprouts. 

Enjoy!

- Vegan Food Flip