Maple Sriracha Roasted Brussels

Recipe and Image by Dawn Hutchins

Recipe and Image by Dawn Hutchins


  • 1 lb. fresh Brussels Sprouts
  • Coconut oil for greasing baking sheet
  • Salt and fresh ground pepper, to taste
  • 1 Tbsp. sriracha
  • 1 Tbsp. country style mustard
  • 1 Tbsp. maple syrup
  • 1 Tbsp. soy sauce, tamari or liquid aminos
  • 3 Tbsp. agave

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    Preparation Instructions

    1. Preheat the oven to 400F; grease a baking sheet with coconut oil; wash and cut the Brussels in half and place on baking sheet, cut side down; season with salt and pepper; bake 10 minutes, flip with a spatula and bake an additional 10 minutes.
    2. Meanwhile, mix the Sriracha, mustard, maple syrup, liquid aminos and agave in a small bowl; pour over the hot Brussels; toss to coat.
    Dan Nehring