Sweet & Spicy Brussel Sprouts

Want to spice up your veggies? This is an easy veggie recipe to add to your repertoire. These sweet and spicy brussel sprouts are the most requested veggie in my home. 

Sauteed sweet and spicy brussel sprouts are healthy, full, of flavor, and the perfect side dish for any meal.  A flavorful veggie side dish that is gluten-free, dairy-free, and plant-based. These brussels are great for meal prep, a get-together, or a holiday dish.

• Sweet and spicy brussel sprouts are a flavorful veggie side dish
• A quick and easy recipe that is so flavorful
• Makes veggies fun and delicious
• Great side dish for meal prep or a get-together

• Brussel sprouts: a cruciferous vegetable that is high in vitamin C, vitamin K, and fiber 
• Coconut aminos: a gluten-free and soy-free substitute for soy sauce 
• Honey: a natural sweetener that is rich in antioxidants 
• Garlic: boosts immunity, reduces blood pressure, and promotes detoxification 
• Ginger: aids in digestion and boosts immunity 
• Sriracha: a spicy sauce (I like the yellowbird brand )

• Brussels can also be roasted in the oven at 425 for 25-30 minutes 
• You can substitute garlic and ginger for 1/2 teaspoon garlic powder or 1/2 teaspoon ginger powder
• I use coconut aminos to make these brussels but you can use soy sauce or liquid aminos if you prefer

•  Brussel and sweet potato sheet pan meal

Sweet & Spicy Brussel Sprouts

These sweet and spicy brussel sprouts are sweet, spicy, and seriously delicious!

5 from 5 votes

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Servings 0

Ingredients

  

• 1 lb brussel sprouts
• 1 tbsp avocado oil
• 1-2 tsp garlic
• 1-2 tsp ginger
• 1/4 cup coconut aminos
• 1 tbsp honey
• sriracha to your taste

Instructions

 

• Chop brussels sprouts by cutting off the tough end then chopping in half
• In a large bowl mix brussels, oil, garlic, ginger, coconut aminos, honey, sriracha, salt, and pepper and mix to coat 
• Heat a skillet to medium heat
• Add brussel sprouts to the pan and stir 
• Let brussels cook with the lid on removing to stir occasionally. until brussels sprouts are fork-tender
• Serve and store leftovers in the fridge for up to 4 days

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

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