The most addictive brussels sprouts you’ll ever have! Easy roasted brussels sprouts are topped with a 3-ingredient sriracha almond butter sauce in this vegan and gluten free side!
Author:Alexa [fooduzzi.com]
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:serves 2-3
Category:Side Dish
Method:Roast
Diet:Vegan
Ingredients
1 lb. brussels sprouts, cleaned and sliced in half
1 Tbsp. olive oil
salt + pepper
<strong>For the sauce:</strong>
1 and 1/2 Tbsp. almond butter
1 and 1/2 Tbsp. maple syrup
1+ Tbsp. Sriracha
unsweetened almond milk to thin, if needed
sesame seeds, for topping
Instructions
Preheat your oven to 425° F.
Pour your cleaned and sliced brussels sprouts on a baking sheet. Coat with olive oil, salt, and pepper, and roast for 18-25 minutes, or until the brussels sprouts are tender and caramelized.
Meanwhile, make your sauce. Add almond butter, maple syrup, and 1 Tbsp. Sriracha to a small bowl, and mix to combine. The sauce should be thin enough to drizzle, but not watery. Add almond milk to thin, 1 tsp. at a time, if necessary. Set aside.
When the brussels sprouts are roasted, carefully scoop them into a bowl and top with sauce and sesame seeds. You can also toss your brussels in the sauce so that they’re completely covered with the sauce. Serve with leftover sauce on the side for dipping.