Brussels Sprouts, Avocado Oil, Garlic, Ginger, Shallots, Korean Chili Flakes, Black & White Sesame Seeds, Sea Salt, Agave, Black Pepper, Cilantro, Mint, Lime Juice. Vegan.

Trim the ends of the Brussels sprouts, remove any yellow leaves, and cut them in half.

Prepare the Brussels Sprouts

In a large skillet, heat the avocado oil over medium heat. Add the minced garlic, grated ginger, and sliced shallots. Sauté until fragrant and shallots are translucent, about 3-4 minutes.

Sauté the Aromatics

Add the halved Brussels sprouts to the skillet, along with the Korean chili flakes, sea salt, and black pepper. Stir to coat the Brussels sprouts evenly with the oil and spices. Cook for about 10-15 minutes, stirring occasionally, until the sprouts are tender and caramelized.

Cook the Brussels Sprouts

Drizzle the agave syrup over the Brussels sprouts and toss to combine. Remove from heat and stir in the chopped cilantro, mint, and lime juice.

Add Agave and Garnish

Transfer the Brussels sprouts to a serving dish, sprinkle with black and white sesame seeds, and serve warm.

Serve

Brussels Sprouts

Avocado Oil

Garlic, minced

Ginger, grated

Shallots, thinly sliced

Korean Chili Flakes

Black Sesame Seeds

White Sesame Seeds

Sea Salt

Agave Syrup

Black Pepper, freshly ground

Cilantro, chopped

Mint, chopped

Lime Juice

Chili-Garlic Brussels Sprouts

Make Chili-Garlic Brussels Sprouts Recipe in just 30m. Brussels Sprouts, Avocado Oil, Garlic, Ginger, Shallots, Korean Chili Flakes, Black & White Sesame Seeds, Sea Salt, Agave, Black Pepper, Cilantro, Mint, Lime Juice. Vegan.

Chili-garlic Brussels Sprouts Recipe

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