1. Can I use regular soy sauce instead of coconut aminos?

Yes, you can use regular soy sauce if you’re not concerned about it being gluten-free or soy-free. However, coconut aminos provide a milder, sweeter flavor, and are a great choice for those with dietary restrictions or looking to reduce soy intake.

2. How do I make the brussel sprouts crispy?

To ensure your brussel sprouts turn out crispy, make sure they are well spaced on the baking sheet. Overcrowding can lead to steamed, soggy sprouts instead of crispy ones. Roasting them at a high temperature (400°F) also helps achieve that perfect crispy texture.

3. Can I make the glaze in advance?

Yes, the maple soy glaze can be made ahead of time. Simply whisk together all the glaze ingredients and store them in an airtight container in the fridge for up to one week. When you're ready to use it, simply toss the roasted brussel sprouts with the glaze and continue roasting.

Maple Soy Glazed Brussel Sprouts Recipe: Crispy & Delicious

Name: Maple Soy Glazed Brussel Sprouts Recipe
Prep time: 10 min
Cook time: PT-492166H50M44S
Total time: PT-492166H50M44S
Cuisine: American
Ingredients: 1 lb (about 2 1/2 cups) organic brussel sprouts, washed, ends trimmed, and halved; 2 tbsp avocado oil; 3 cloves garlic, minced; Sea salt, to taste; Fresh cracked pepper, to taste; 2 tbsp maple syrup; 1 tbsp avocado oil (for the glaze); 4 tsp gluten-free soy sauce (or coconut aminos); 1 tsp sriracha sauce; 1/2 tsp sea salt; Red pepper flakes, a pinch; Cracked black pepper, to taste; Sesame seeds (optional, for garnish)

Description

Maple Soy Glazed Brussel Sprouts are a savory and sweet dish with a crispy texture and rich umami flavor. This healthy side dish is quick to prepare and pairs well with various main courses. The glaze made with maple syrup, sriracha, and coconut aminos adds a delicious twist to the roasted brussel sprouts.

Ingredients

Scale

1 lb (about 2 1/2 cups) organic brussel sprouts, washed, ends trimmed, and halved
2 tbsp avocado oil
3 cloves garlic, minced
Sea salt, to taste
Fresh cracked pepper, to taste
2 tbsp maple syrup
1 tbsp avocado oil (for the glaze)
4 tsp gluten-free soy sauce (or coconut aminos)
1 tsp sriracha sauce
1/2 tsp sea salt
Red pepper flakes, a pinch
Cracked black pepper, to taste
Sesame seeds (optional, for garnish)

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Instructions

Preheat oven to 400°F (200°C).
Trim the ends of the brussel sprouts and slice them in half.
Place brussel sprouts on a parchment-lined baking pan, drizzle with 2 tbsp avocado oil, and toss with minced garlic, sea salt, and cracked pepper.
Roast for 10-15 minutes, or until the brussel sprouts are golden and crispy.
While the sprouts are roasting, whisk together the maple syrup, 1 tbsp avocado oil, coconut aminos (or soy sauce), sriracha, sea salt, red pepper flakes, and cracked black pepper in a small bowl.
Remove the brussel sprouts from the oven, toss with the glaze, and return to the oven. Roast for an additional 10 minutes or until the glaze has caramelized.
Remove from the oven, cool slightly, and garnish with sesame seeds (optional) before serving.

Notes

Ensure the brussel sprouts are spread out on the baking sheet to avoid overcrowding, which can make them soggy.
If you prefer a spicier dish, add more sriracha or red pepper flakes.
To store leftovers, place in an airtight container in the fridge for up to 3 days. Reheat in the oven to preserve crispiness.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 180
Sugar: 7g
Sodium: 400mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg