Ingredients
Scale
- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 3–5 dried red chili peppers
- ¼ cup tamari sauce
- 1 tablespoon rice vinegar
- 1 tablespoon keto brown sugar substitute
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
Instructions
- Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them cut-side down on a baking sheet and roast for 20-25 minutes until golden brown.
- While the sprouts roast, heat more olive oil in a skillet over medium heat. Add dried chili peppers, minced garlic, ginger, and the white parts of green onions. Sauté for 1-2 minutes until fragrant.
- Stir in tamari sauce, rice vinegar, keto brown sugar substitute, and sesame oil; simmer for 2-3 minutes. If using xanthan gum, whisk it in now.
- Once the Brussels sprouts are roasted, combine them with the sauce in the skillet. Toss gently until coated and glossy.
- Serve hot garnished with green onion tops and roasted peanuts if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg