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
- 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
Instructions
Pineapple Glaze
- 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 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.
- Note: Can be made ahead -- it will thicken up, so just gently heat up and it will thin out a bit again.
Brussel Sprouts
- While glaze thickens, prepare Brussel Sprouts. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Gently toss Brussel Sprouts in 1 tablespoon EVOO or avocado oil, sprinkle with salt, and bake 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 brussels sprouts and gently stir to evenly coat.
- Enjoy!
Great recipe! Just fyi, the correct spelling is this: Brussels Sprouts, as in from Brussels, Belgium. Happy Cooking!
This is my new fave way to eat brussel sprouts! They were too die for, so good didn’t even get a picture before we devoured them!
Yay! Happy you love them as much as we do! Now I’m craving them again!