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.
