Ingredients
Scale
Brussels
- 1 pound fresh brussels sprouts
- 1 tbsp olive oil
- Salt/Pepper as needed
BBQ Sauce
- 1 tbsp oil
- 1 medium-sized sweet onion, chopped finely
- 3–4 garlic cloves, minced
- 1/2 tsp kosher salt
- 1 tsp red pepper flakes
- 6 oz tomato paste
- 1/2 cup apple cider vinegar
- 2/3 cup coconut sugar
- 3 tsp liquid smoke
- 1 tbsp vegan Worcestershire
- 4 tbsp tamari
- 1 cup water
Other:
- Sliced red onion as desired
Instructions
- BBQ Sauce: In a large saucepan, sauté the onion in oil on medium heat for about 5-7 minutes. Add the garlic and sauté for another minute.
- Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure it doesn’t burn.
- For more tangyness add additional apple cider vinegar, for more sweetness add more brown sugar. Remove from heat and let cool. If you didn’t chop your onion finely enough or crave a perfectly smooth sauce, simply throw in a blender.
- Brussels: Preheat oven to 400°F and set a rack on the very top.
- Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves. Generously drizzle the brussels with the oil and sprinkle with salt and pepper. Stir with your hands to ensure brussels are all well-oiled and salted.
- layer onto a pan and place in the oven on the top rack for 50-60 minutes. (while they are baking, make BBQ sauce) After 20 and 40 minutes (rotate midway through & remove extra crispy pieces).
- Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Top with thinly sliced red onion and serve.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Brussels Sprouts
- Cuisine: Side Dish