Roasted Brussels Sprouts with Honey-Vinegar Sauce
These Roasted Brussels Sprouts with Honey-Vinegar Sauce have some serious sweet-tart vibes going on!
Roasted Brussels Sprouts
- 1.5 lbs brussels sprouts trimmed and halved
- 1 tbsp sesame oil
- 1 tsp kosher salt
- 1/4 cup honey
- 1/3 cup sherry vinegar
- 1 pinch red pepper flakes
- 3 tablespoons butter
- 1 pinch salt and pepper
- 1 lemon
- 1 scallion chopped finely
- optional: pinch of sesame seeds
Roast the brussels sprouts - Preheat an oven to 425. Toss the halved brussels sprouts with sesame oil and salt on a rimmed baking sheet, and throw in the oven for 20-25 minutes.
Make the sweet-and-sour dressing - in a small skillet, combine honey and vinegar and whisk until it bubbles. Take it off the heat and add in the lemon zest, pepper, salt, and red better. Put it back on the heat and whisk in the coconut oil or butter and heat until it's combined.
When the brussels are done, toss them in the sweet-and-sour sauce and finish with chopped scallion and sesame seeds.
Serving: 6ozCalories: 266kcalCarbohydrates: 35gProtein: 6gFat: 14gSaturated Fat: 3gSodium: 638mgPotassium: 710mgFiber: 7gSugar: 22gVitamin A: 1312IUVitamin C: 159mgCalcium: 78mgIron: 3mg