An easy, paleo-friendly recipe for Sweet and Spicy Asian-Glazed Brussels Sprouts made with crispy roasted Brussels sprouts and tossed in a sweet and spicy glaze! You’ll never want to eat Brussels sprouts any other way again!
Going up I was never a huge fan of Brussels sprouts. Honestly I hated them. But once I finally had them made the right way I fell in love. I know people who aren’t fans of Brussels sprouts…at first. Maybe they had a bad experience with them like I did so I never gave them a second chance. Brussels sprouts can get a bad rap thanks to poorly cooked boiled Brussels sprouts that many of us older people can relate to as a kid. YUCK! I remember spending hours at the dinner table refusing to eat certain foods. I was not to be excused until I ate it, or at least tried it. Oh those cherished memories! Now I often remind my kids of those stories when they don’t eat their meal.
These IRRESISTIBLE Sweet and Spicy Asian-Glazed Brussels Sprouts will change the mind of anyone that is not a fan of the sprout. Just one bite is all it will take to convert them into a sprout lover! I’ve created several Brussels sprouts recipes for Mother Thyme throughout the years including my Maple-Chipotle Glazed Brussels Sprouts and my Crunch Brussels Sprouts Salad with Fruit and Nuts but I must admit these Sweet and Spicy Asian-Glazed Brussels Sprouts are my favorite! And even though this recipe makes a nice side dish for 3-4 people, I could eat this entire thing myself! It’s one of those recipes that you can nibbling at and going back for one more. Before you know it half the dish is gone! I’m so guilty of that!
What makes this even better is it’s paleo! Now don’t worry! Even if you don’t follow a paleo diet you still have to try these! Paleo or not these are incredible!
Speaking of paleo I’m super excited to share with you a 4 week series I’m doing on The 29 Minute Mom which is another website that I am co-creator on. This 4-week series is called GOING PALEO(ISH) and it’s all about my journey going paleo(ish) what I’ve learned along the way, essential pantry staples and my favorite ingredients, recipes and meal planning and more. The 4-week series includes a weekly podcast on The 29 Minute Mom plus a wealth of information about how I went paleo(ish). And if you’re wondering why it’s called paleo(ish) just check out the podcast and website!
Whether you’ve wanted to start a paleo(ish) diet to lose weight and/or just wanting to do it to eat real, whole, unprocessed foods I’m sure you’ll enjoy this series. The first part of the series is just an introduction. Next week we’ll be discussing essential pantry staples and my favorite ingredients, many of which you see me use often in recipes including in these Sweet and Spicy Asian-Glazed Brussels Sprouts.
You can CLICK HERE to go directly to GOING PALEO(ISH) on The 29 Minute Mom to listen and read Part 1 of of the series!
Now let’s chat a little more about these tasty sprouts. These are perfect as a side dish with salmon, chicken or as an entire meal over rice or even cauliflower rice or if you’re like me just eat them alone with a fork! You’re choice! However you try these I’m sure you’re going to fall in love with these as much as I have.
The sweet and spicy sauce is made with just a few simple ingredients –
- coconut aminos
- good quality pure maple syrup
- minced garlic
- minced ginger
- 1 freshly squeezed orange
- red pepper flakes – for the spicy heat!
The sauce is cooked in a saucepan for about 10 minutes and as it cook it thickens up to this incredible sauce to toss the yummy Brussels sprouts in. Simple, easy and delicious! You just have to try these to see for yourself!
Sweet and Spicy Asian-Glazed Brussels Sprouts (Paleo)
- 1 1/2 pounds Brussels sprouts trimmed and cut in half lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Pinch of black pepper
- 1/4 cup coconut aminos
- 1/4 cup maple syrup
- Juice of 1 orange
- 2-3 garlic cloves minced
- 1/2 teaspoon freshly minced ginger
- 1/4 teaspoon red pepper flakes or to taste
- 1/8 teaspoon sesame seeds optional
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper or aluminum foil.
In a large bowl toss Brussels sprouts with olive oil, salt and pepper.
Place in a single layer on baking sheet.
Roast on the center rack for 20-30 minutes, flipping halfway until roasted.
While Brussels sprouts are roasting in a small saucepan add coconut aminos, maple syrup, orange juice, garlic, ginger and red pepper flakes and cook over medium heat, stirring occasionally until liquid reduces by half and thickens, about 8-10 minutes.
Remove Brussels sprouts from oven and place in a bowl. Add sauce and toss to coat.
Add another pinch of red pepper flakes if desired for a little more heat.
Sprinkle with sesame seeds if desired and serve warm.