Slightly Modified Crispy Brussel Sprouts from The Baker Mama | Serves: 2-3 | Time: ~1 hr
Ingredients
1 lb fresh #BrusselSprouts
3 tbsp vegetable oil
3 tbsp coconut aminos
2 tbsp agave
2 tbsp lemon juice
1 garlic clove, minced
1 tbsp Sriracha sauce or other #Asian chili paste
S&P
Instructions
Preheat oven to 400°F and set a rack on the very top.
Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
Soak the cut brussels for a minute in water to clean them.
Drain and spread sprouts out on a paper towel to dry while the oven is preheating.
Cover a large rimmed baking sheet with foil and spread the brussels out on the pan.
Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
During the last 5-10 minutes of cooking, reduce remaining ingredients (coconut aminos, agave, garlic, sriracha, lemon juice and pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
Remove sprouts from the oven once all are crispy and slightly charred.
Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture.
The Quick and Easy Part: Slightly Modified Zoodles from Salt and Lavender | Serves: 2 | Time: ~15 min
Ingredients
2 medium #zucchini, spiralized on medium setting
1 tbsp coconut aminos
1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp sriracha
1 tbsp sherry (optional but tasty, and I went for it)
1 tbsp (packed) brown sugar
1 clove garlic, minced
1 tablespoon cornstarch + 2 tablespoons cold water
1/2 cup peanuts
2 green onions (green parts only), chopped
Sesame seeds for garnish (optional)
Instructions
Spiralize zucchini on the medium setting and set aside.
Add the coconut aminos, sesame oil, rice vinegar, sriracha, sherry, brown sugar, and garlic to a skillet over medium-high heat. Let it bubble for a minute or two.
Meanwhile, combine the cornstarch and 2 tbsp cold water.
Stir the cornstarch mixture into the skillet. It should thicken the sauce up really quickly.
Add the zucchini noodles, peanuts, and scallions to the pan. Cook for a few minutes, tossing continuously (I use tongs to do this). The zucchini will release some water. Don't overcook the zucchini or it will be very limp and watery.
Add the sprouts, sprinkle with sesame seeds, and serve immediately.
What I ate and drank today (6/13/2018)
72 oz of water
2 cups of decaf
White wine
1 bowl of cinnamon Life with almond milk
Jamaican mango stew
Kung Pao zoodles with crispy brussel sprouts
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