Sweet and Spicy Asian Brussels Sprouts

Delicious paleo/keto friendly roasted Brussels sprouts recipe with a spicy-sweet sauce made with coconut aminos and ginger/cayenne.

Ingredients

• 1 pound Brussels sprouts, cut in half stem to top

• 1 tablespoon Paducah Olive Oil avocado oil

• 1/4 teaspoon Paducah Olive Oil Sea Salt

• 1/4 cup coconut aminos

• 1/4 cup + 1 tablespoon cool water, divided

• 1 tablespoon Paducah Olive Oil maple syrup

• 1 teaspoon Paducah Olive Oil Ground Ginger Root

• 1/8 teaspoon Paducah Olive Oil Cayenne Pepper

• 1/4 teaspoon Paducah Olive Oil Black Pepper

• 1 teaspoon arrowroot powder

• 1/4 cup water

• 1/2 teaspoon lemon zest

• 2 teaspoons sesame seeds

Directions

1. Meanwhile, combine coconut aminos, 1 tablespoon water, maple syrup, ground ginger, cayenne and black pepper. Bring to a simmer then reduce heat to low.

2. Combine arrowroot powder with 1/4 cup cool water, whisking until well combined. Pour into skillet and continue to whisk/cook until sauce has thickened. Sauce should be thick enough that it could coat the back of a spoon. Remove from heat and whisk in lemon zest and sesame seeds.

3. Once Brussels sprouts are done, pour sauce over and toss until Brussels sprouts are well coated. Serve with an extra sprinkle of sesame seeds.

4. Preheat oven to 425 degrees. Place Brussels sprouts on a sheet tray covered with parchment paper. Add avocado oil and sea salt, tossing to coat. Place in oven and roast for about 25 minutes, until tender and browning.

   Recipe Tip:

   Soy sauce or tamari may be used in place of the coconut aminos.