- 2 lbs brussels sprouts
- 2 tablespoon avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon sriracha
- 2 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic grated
Preheat your oven to 425℉.
Trim off the stem of the brussels sprouts and cut them in half. Toss with avocado oil and sprinkle with salt and pepper. Place in an even layer on a parchment paper lined baking sheet, cut-side down. Roast for 25 minutes, tossing half way through.
In a small bowl, mix together the sriracha, honey, rice vinegar, and grated garlic clove until well combined.
When the brussels sprouts are done roasting, pour the sauce over them and toss to combine. You can put them back in the oven for 5 more minutes to caramelize the sauce a bit, but that is optional!
Calories: 194kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 810mg | Potassium: 904mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1722IU | Vitamin C: 198mg | Calcium: 99mg | Iron: 3mg
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts