This Thanksgiving be a little bit daring with your menu and surprise your family and guests with this easy, healthy, yet delicious vegan side dish. Spicy Crispy Brussels Sprouts, yes I know, a lot of people will freak out just at the mention of this vegetable, but this recipe will totally change your mind about Brussels sprouts! If you are still hesitant about trying it out let me add one more thing; Brussels sprouts, like other cruciferous (broccoli, cabbage) are potent defenders against cancer. These vegetables contain phytonutrients that help cleanse the body of cancer-causing substances. It is low in cholesterol, rich in vitamins and high in fiber.
Note: You can make this dish the day before your dinner, it will taste even better!
4 cups brussels sprouts, stems trimmed, halved, leaves separated
1 tablespoon extra virgin olive oil
Coarse sea salt
1 teaspoon Sriracha sauce
1/2 teaspoon fish sauce
Preheat oven to 375 degrees. On a rimmed baking sheet, toss Brussels sprouts leaves with oil and season with salt. Give them a good shake so they are all evenly coated. Roast until leaves are crisp and browned around edges, nearly charred, about 10 to 12 minutes. Remove sprouts to a bowl, squeeze lemon juice over them and drizzle with Sriracha and fish sauce. Toss to combine.