Tender Sweet and Sour Brussels Sprouts
Tender Sweet and Sour Brussels Sprouts. Pre-cooked, then roasted brussels sprouts, tossed in sweet-and-sour sauce and topped with roasted pepitas.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: side
Cuisine: American
Servings: 6
Author: Lyubomira from CookingLSL
- Brussels Sprouts:
- 2 lb brussels sprouts , washed, trimmed and cut lengthwise
- 4 tbsp olive oil divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- Sweet and Sour Sauce:
- 1/4 cup red wine vinegar
- 2 tbsp maple syrup
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1/2 tsp rosemary
- 1/4 tsp red pepper flakes
- 2 tbsp unsalted roasted pumpkin seeds (pepitas)
Bring a pot of salted water to a boil. Add brussels sprouts, cook for 3-4 minutes.
Fill a large bowl with cold water and add 2 cups ice cubes. Drain brussels sprouts and transfer to the bowl. Let them cool for 2 minutes. Drain water.
Preheat oven to 375 F. Line a baking sheet with parchment paper (or aluminum foil). Season brussels sprouts with salt and pepper and drizzle 2 tbsp olive oil.
Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.
Sauce:
Prepare sauce by whisking 2 tbsp olive oil, 1/4 cup red wine vinegar, 2 tbsp maple syrup, 1 tbsp fish sauce, 1 tbsp soy sauce and hot pepper flakes.
Transfer brussels sprouts to a bowl, toss in sauce and top with pepitas.
Enjoy!
Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 128.5mg | Calcium: 71mg | Iron: 2.6mg