Sriracha Maple Brussels Sprouts

This is from this book.

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Brussels Sprouts
  • 1/2 cup Grade B maple syrup or raw agave nectar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons Sriracha
  • 1 1/2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce
  • Juice of 1 lime
  • 1 pound brussels sprouts, trimmed and halved lengthwise
  • Chopped fresh flat-leaf parsley, for garnish (optional)

Preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated. Using a slotted spoon, transfer the Brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a large cast-iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the brussels sprouts for about 25 minutes, until tender and browned.

 

Holy magic.

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