Author: The Food Therapist, Shira Lenchewski, MS, RD
Serves: 3-4
Ingredients
1 pound Brussels sprouts, trimmed and halved
2 Tablespoons unrefined, extra-virgin olive oil
2 Tablespoons coconut aminos*
1 clove garlic, minced
1-inch piece ginger, peeled and grated (about 1 teaspoon) - I use a large Microplane to do this
pinch of sea salt
pinch of red pepper flakes
1 Tablespoon sesame seeds
Drizzle of hot toasted sesame oil, if desired (use regular toasted sesame oil if you don't want the heat)
Instructions
Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.
In a large bowl, toss together the brussels sprouts, olive oil, coconut aminos, garlic, ginger, salt and red pepper flakes. Place the sprouts and oil-coconut aminos mixture on the prepared baking sheet.
Roast for 15 to 20 minutes, flipping once, or until golden. If you are using very large sprouts, you may need more time.
Top with sesame seeds and hot toasted sesame oil.
Notes
*or use tamari or shoyu and omit the extra pinch of salt
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-sesame-ginger-brussels-sprouts-recipe/