Ingredients
1# halved lengthwise Brussel Sprouts (240c, 42.7k, 16p, 16f + 80mg sodium)
2T olive oil (119c, 0k, 0p, 0f, + .5mg sodium)
Kosher salt + pepper to taste
2T Sriracha hot sauce (36c, 7.2k, .8p, .8f, + 828mg sodium)
4T Thai Sweet Chili Sauce (420c, 105.6k, .2p, .2f, + 492mg sodium)
Diet Totals 815c, 155.5k, 17p, 17f and 1103.5mg sodium
4 Servings
Per serving 203.75c, 38.87k, 4.25p, 4.25f and 275.87mg sodium
Directions
First preheat oven to 375F.
2) Wash, half the Brussel Sprouts lengthwise and wash again removing any older outer leaves. Place into a bowl. Drizzle oil over the veggies, salt and pepper, then drizzle the Sriracha. Mix well. (I tend to use a fair amount of pepper in this dish but you should decide.)
3) Line a baking sheet with parchment and spread out the veggies onto the pan in a single layer. Roast for 25 minutes.
4) Pull out and place veggies back in the bowl and mix in the Thai Chili sauce. Then put back on the pan and in the oven for an additional ~15min.
5) Taste one that is done and see if you want to add more heat or sweet and do so before serving.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: peppers
[x] Oxalate Avoidance
[x] Purine Avoidance
Comments
Some of my work colleagues and I went out for an “end of the school year” lunch and one of us ordered this dish. Although I liked it, I thought I could do better. What did I do? I added Sriracha and pepper so there was more heat at the base of the dish, and used a Thai sweet chili sauce.