I Whole30-fied the Spicy Orange Brussels Sprouts from my cookbook, swapping in all compliant ingredients and they’re just as fantastic as the original recipe. Roasting these brussels sprouts at a high temperature leads to super crispy on the outside, tender on the inside brussels. The spicy orange sauce (which you can make less spicy if you want!) gets boiled down to a glaze on the stovetop while they roast, then everything gets tossed together… and devoured immediately.
Whole30 Spicy Orange Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts end trimmed and halved vertically
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Juice of 3 oranges about 1/2 cup orange juice
- 1 tablespoon sambal oelek
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons fish sauce omit to make vegan/vegetarian
- 2 scallions thinly sliced
Instructions
- Preheat the oven to 450°F.
- Place the brussels sprouts on a large rimmed baking sheet and toss with olive oil and salt to coat. Spread evenly so no Brussels sprouts are overlapping. Roast for 25 to 30 minutes, stirring every 10 minutes, until the sprouts are dark brown and crispy.
- While the Brussels cook, make the spicy orange sauce. In a small pot or skillet over high heat, combine the orange juice, sambal oelek, coconut aminos, rice vinegar, and fish sauce. Bring to a boil, then reduce to medium heat and cook for 10 to 15 minutes or until the sauce is reduced to about 3 tablespoons. Keep a close watch! If you reduce too far it will burn.
- Transfer the Brussels and scallions to a large bowl and toss in the sauce until evenly coated. Serve immediately.
- 1 pound Brussels sprouts end trimmed and halved vertically
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Juice of 3 oranges about 1/2 cup orange juice
- 1 tablespoon sambal oelek
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons fish sauce omit to make vegan/vegetarian
- 2 scallions thinly sliced