The Pioneer Woman Tasty Kitchen
Profile Photo

Sweet and Sour Brussels Sprouts

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Tender Sweet and Sour Brussels Sprouts. Pre-cooked, then roasted, tossed in sweet-and-sour sauce and topped with roasted pepitas. Perfect for a side dish or a light vegetarian (vegan) meal.

Ingredients

  • 2 pounds Brussels Sprouts, Washed, Trimmed And Cut In Half Lengthwise
  • 4 Tablespoons Olive Oil, Divided
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ cups Red Wine Vinegar
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Soy Sauce
  • ½ teaspoons Dried Rosemary
  • ¼ teaspoons Red Pepper Flakes
  • 2 Tablespoons Unsalted Roasted Pepitas

Preparation

Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 3-4 minutes.

Fill a large bowl with cold water and add 2 cups of ice cubes. Drain Brussels sprouts and then transfer them to the bowl of ice water. Let them cool for 2 minutes. Drain water.

Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper (or aluminum foil). Season Brussels sprouts with salt and pepper and drizzle half of the olive oil over the top. Toss to coat and then spread them in an even layer on the prepared tray. Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.

Prepare sauce by whisking the remaining half of the olive oil, red wine vinegar, maple syrup, fish sauce, soy sauce, rosemary and hot pepper flakes in a small bowl.

Transfer Brussels sprouts into a large serving bowl, toss them with the sauce and top with pepitas.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Garlic and Thyme Roasted Mushrooms
Profile Photo by Jennifer Banz in Sides
Garlic and Thyme Roasted Mushrooms is an easy, melt-in-your-mouth oven-roasted keto...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Baked Sweet Potato Fries
Profile Photo by Lexi in Sides
I love to eat french fries with any sandwich or burger,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Ranch Roasted Carrots
Profile Photo by Lexi in Sides
Baby carrots dipped into ranch dressing is my favorite way to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cauliflower Rice Tabbouleh with Feta
Profile Photo by Riley Wofford in Sides
Swap traditional bulgur for riced cauliflower to make this fiber-rice tabbouleh....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Parmesan Roasted Brussels Sprouts
Profile Photo by Lexi in Sides
Crispy oven-roasted Brussels sprouts crusted with grated Parmesan cheese. These Brussels...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy