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.
Author: Healthy Gluten-Free Family
Recipe type: Side Dish, Veggies, Holiday
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
Ingredients
Pineapple Sauce
- 12 oz pineapple juice
- 1 teaspoon corn starch
- ¼ tsp gluten-free tamari + a few drops more (I found like this best with a touch more than ¼ tsp but not quite ½ tsp. Start with ¼ and add more as you desire)
- ¼ tsp 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
Instructions
Pineapple Sauce
- Combine pineapple juice, cornstarch, tamari, brown sugar, crushed red pepper flakes in a small saucepan. Mix well to dissolve corn starch.
- Turn on heat to medium high and bring to a boil. Once boiling, reduce to a simmer until sauce thickens (takes 15 - 20 minutes)
Brussel Sprouts
- While glaze thickens, prepare Brussel Sprouts. Either flash fry or roast. (see below)
- To Flash fry brussel sprouts: Use a deep fryer at 375 degrees for 4 minutes, then blot them with paper towels.
- To Roast Brussel sprouts: Gently toss Brussel Sprouts in 1 tbsp EVOO or avocado oil, sprinkle with salt, Bake 400 degrees for 30 minutes, or until extra crispy.
- NOTE: we think this dish tastes best when the brussels sprouts are roasted to be extra crispy
Pour the glaze over the cooked brussel sprouts and gently stir in.
Great recipe! Just fyi, the correct spelling is this: Brussels Sprouts, as in from Brussels, Belgium. Happy Cooking!