Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too...)
Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like...) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!
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Ingredients
Directions
Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too...)
Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like...) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!