Pineapple Glazed Brussel Sprouts
Prep time
Cook time
Total time
This gluten-free and vegan side dish is addictively delicious! And it's super easy to make. Equally perfect foe an everyday meal or holiday table.
Recipe type: Side Dish, Veggies, Holiday
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
Pineapple Sauce
  • 12 oz pineapple juice
  • 1½ - 2 teaspoons corn starch (start with 1.5 and add more as needed)
  • ¼ - ½ teaspoon gluten-free tamari + a few drops more (I found like this best with a scant ½ teaspoon. Start with ¼ and add more as you desire)
  • ¼ teaspoon brown sugar
  • Pinch of crushed red pepper flakes (you can add more if you want it spicy)
Brussels Sprouts
  • 1 carton or bag of Brussel sprouts, ends cut off and halved or 1 package pre-halved brussel sprouts
  • 1 tablespoons olive oil, avocado oil or neutral oil of choice
  • kosher salt to taste
Pineapple Glaze
  1. Combine pineapple juice, cornstarch, tamari, brown sugar, crushed red pepper flakes in a small saucepan. Mix well to dissolve corn starch.
  2. Turn on heat to medium high and bring to a boil. Once boiling, reduce to a a low boil/ simmer until sauce thickens (takes 15 - 20 minutes). If not thickening enough, dissolve another 1 teaspoon or corn starch with 1 teaspoon of water and add a little bit at a time). It will continue to thicken as it cools as well.
  3. Note: Can be made ahead -- it will thicken up, so just gently heat up and it will thin out a bit again.
Brussel Sprouts
  1. While glaze thickens, prepare Brussel Sprouts. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  2. Gently toss Brussel Sprouts in 1 tablespoon EVOO or avocado oil, sprinkle with salt, and bake for 30 minutes, or until extra crispy.
  3. NOTE: we think this dish tastes best when the brussels sprouts are roasted to be extra crispy
Pour the glaze over the cooked brussels sprouts and gently stir to evenly coat.
  1. Enjoy!
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