Roasted Spicy Brussel Sprouts
I had some questions about roasting veggies without oil this afternoon. My favorite recipe I have made up recently is my spicy roasted brussels sprouts. It’s super simple – you will need:
Salt & pepper
Ancho chili powder
Step 1: prepare the brussel sprouts (I cut the bottoms off mine & slice them in half)
Step 2: Steam them in salted, boiling water. Less than 5 minutes here – the point is more to get some water through them rather than actually cook them.
Step 3: In a bowl, mix all of the other ingredients together to make a thick marinade. There are no real measurements, you can adjust the heat level by using more/less Siracha or Ancho Chili Powder. However, I use (approxmately):
1/4 cup Siracha
1/4 cup Tamari
2tbsp Garlic powder
2tbsp chili powder (Ancho is my fav, but its sometimes hard to find, so anything spicy would do just fine)
Salt & pepper to taste (approx 1 tsp of each)
If you use less Siracha/Tamari, add in a splash of veggie stock to make it a bit more “liquidy”.
Step 4: Drain the brussel sprouts and immediately put them into the bowl (the steam will help them to soak up the flavors, so do this quickly)
Step 5: In a preheated oven (400 degrees), roast the veggies on a non-stick baking sheet for approximately 15 minute. If you do not have a non-stick sheet, line a regular one with parchment paper (since there is no oil in this recipe, you have to be careful to keep them from sticking).
Step 6: Enjoy 🙂