Brussel sprouts and bacon go together like peanut butter and jelly, I get it…. but there are many other healthy and simple alternatives out there that can satisfy you!
This thai chili sauce be used as a glaze for almost any meat or veggie option you desire. It has virtually no fat, and calls for all natural sugar, making it a very light and health conscious option.
total time: 30 mins
1lb brussel sprouts
1 tablespoon avocado or olive oil
salt and pepper to taste
1/2 cup honey
1/4 cup rice wine or apple cider vinegar
1 cup water
1 tablespoon sambal or 1 chili pepper
2-3 cloves garlic
1 thumb ginger
1/2 cup walnuts (optional)
Set oven to 400 degrees. Pour avocado oil into a sautee pan over medium heat. Place brussel sprouts in the pan and season them with about a teaspoon each of salt and pepper. Roast them on medium-high heat for approximately 5 minutes. While the sprouts are cooking, place honey, vinegar, water, chili, garlic, ginger and a pinch of salt into a blender and set on high, until all ingredients are evenly incorporated. Place the sauce in a small saucepan on high heat for 3-5 minutes, allowing the water to evaporate out.
Line a sheet tray with parchment paper or foil and place the brussel sprouts on top; add the walnuts as desired. When the sauce has reduced down to a thicker consistency, drizzle it evenly over the sprouts and nuts. Place the sheet tray in the oven for 15 minutes. Remove the sprouts and turn the broiler on high. Toss the glazed sprouts lightly and then put them under the broiler for 3-5 minutes, achieving a light crispness on top. Serve immediately.