Chili-crunch Brussels Sprouts Recipe
Brussels Sprouts, Avocado Oil, Garlic, Ginger, Shallots, Korean Chili Flakes, Black & White Sesame Seeds, Sea Salt, Agave, Black Pepper, Cilantro, Mint, Lime Juice.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half. Place them in a large mixing bowl.
- 3
Make the Dressing
In a small bowl, mix together avocado oil, minced garlic, grated ginger, chopped shallots, Korean chili flakes, sea salt, agave syrup, and black pepper.
- 4
Coat the Brussels Sprouts
Pour the dressing over the Brussels sprouts and toss well to ensure they are evenly coated.
- 5
Roast the Brussels Sprouts
Spread the coated Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until crispy and golden brown, stirring halfway through.
- 6
Prepare Garnish
While the Brussels sprouts are roasting, chop the cilantro and mint. In a small bowl, mix together the chopped herbs and lime juice.
- 7
Serve
Once the Brussels sprouts are done, remove them from the oven and let them cool slightly. Top with the herb mixture and sprinkle with black and white sesame seeds before serving.
