Description
Crispy, spicy and nutrient-packed these Spicy Sriracha Brussels Sprouts with Almond Butter Dip are a strangely addictive snack. Gluten-free, paleo and vegan!
Ingredients
Scale
For the Brussels sprouts:
- 4 cups trimmed and halved Brussels sprouts
- 1 tsp melted coconut oil
- 1 tbsp + 1 tsp organic sriracha sauce
- 2 tsp low sodium tamari or coconut aminos
For the dip:
- 1/3 cup almond butter
- 1/4 cup water
- juice of 1 lime
- 1 tbsp low sodium tamari or white miso
- 2 tsp maple syrup
- 1 clove minced garlic
- 2 tsp peeled minced fresh ginger
- pinch of cayenne pepper or dried chili flakes
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large bowl toss the Brussels sprouts in the coconut oil, sriracha sauce and tamari.
- Pour the sprouts onto the lined baking sheet and roast for 20 minutes or until crispy.
- Meanwhile, add all ingredients for the dip to a food processor or small blender jug. Puree until smooth, adding a little more water if needed to thin the consistency. (Note that if refrigerated, the sauce will thicken.)
- Pour the dipping sauce in a small bowl. Serve with the roasted Brussels sprouts.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: snack
- Method: roast