Roasted Spicy Brussels Sprouts
PersonalPoints™ per serving
A dinner-time staple gets an Asian-inspired makeover with this zesty and meaty recipe. Roasting the Brussels sprouts tames their slight bitterness, giving them a hint of sweetness that pairs so well with the salty flavor of soy sauce, and the spicy heat of the ginger and sriracha. The ham gives the dish a richness and adds another salty element for highly concentrated flavor. Prep time on this side is minimal and the overall time of only 45 minutes allows for the rest of the meal to come together easily. Pair these Brussels sprouts with a simple roasted pork tenderloin and some brown rice. To get your pork ready at the same time, sprinkle it with salt and pepper and sear it on all sides in a cast iron skillet. Place that skillet in the same oven with the sprouts for 20 minutes or until the internal temperature reads at least 145 degrees.
Uncooked Brussels sprouts
1 pound(s), medium-size
Low sodium soy sauce
¼ tsp, freshly ground
Uncooked Canadian bacon
1 oz, diced
Sriracha hot sauce
- Preheat oven 400°F. Line a roasting pan with aluminum foil or coat pan with cooking spray.
- Remove any yellow outer leaves from Brussels sprouts; trim ends and slice each one in half.
- Place Brussels sprouts, oil, ginger, soy sauce, salt and pepper on prepared pan; toss to combine and roast 15 minutes.
- Remove pan from oven and add ham and sriracha; toss to coat. Roast until Brussels sprouts are just tender when pierced with a knife and bacon is just crispy, about 10 minutes.
- Serving size: 3/4 c
Quarter large Brussels sprouts to reduce cooking time.