Ingredients
Units
Scale
For the Caramelized Skillet-Roasted Brussels Sprouts:
- 1 lb fresh Brussels Sprouts
- 4 tbsp olive oil
- pinch of salt
For the Chile Asian Sauce:
- 1/2 chili pepper, stemmed and seeded
- 2 tsp coconut aminos (or soy sauce)
- 1 tsp lime juice
- 1 tsp ginger, dried
- 1 tsp liquid allulose
Instructions
For the Brussels Sprouts:
- Take each sprout and cut off the end. Slice the sprout in half and place the sprout, cut side down, in the cold skillet (use a 12-inch skillet)
- Place skillet on the stove top and pour the olive oil over the sprouts. Place a lid on the skillet and turn the heat to medium-high for 5 minutes.
- While sprouts are cooking, combine all the Asian Chili Sauce ingredients in a small bowl, stir to combine and set aside.
- Once the sprouts have been cooking for 5 minutes, remove the lid and continue to cook the sprouts for an additional 2 minutes or until a pairing knife can easily pierce the sprouts.
- Remove the sprouts from the heat and pour the Asian chili sauce over the sprouts. Mix to combine and serve.
Notes
- see post if you want to substitute the liquid allulose
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Skillet
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 114
- Sugar: 2
- Fat: 9
- Carbohydrates: 7
- Fiber: 5
- Protein: 3
