Adapted from Paula Qui’s Top Chef recipe
Brussel Sprouts w/ Agave Basil Chili Sauce
Time: 40 Minutes
Yield: 4-6 Servings
(10 Item recipe)
Naturally Vegan & Vegetarian
2lbs Organic Brussel Sprouts, halved
4 Tbsp. Extra Virgin Olive Oil
2 Organic Lemons, squeezed
6 Organic Basil Leaves, Chopped
1/2 Organic Red Chili Pepper, chopped or in rings (optional for extra heat)
Ingredients for Agave Chili Vinegar:
1 Cup Organic Agave
1 Cup Organic apple cider vinegar
1/2 Teaspoon Black Pepper
1 1/2 Teaspoons Organic Crushed Dried Red Pepper
1/2 Head Organic Garlic, minced
Preheat oven to 400,. On a baking sheet, toss brussel sprouts with olive oil and sea salt. Roast for 35 minutes, until outer leaves are crispy. While hot, place sprouts in mixing bowl. Stir in 1/2 to 1/4 cup sweet chili vinegar. Stir in lemon juice. Toss with agave chili sauce and top with fresh chopped basil.
Directions for Agave Chili Sauce:
Take all ingredients in a saucepan over low heat. Cook 3-4 minutes.
If you were on the fence about brussel sprouts and haven’t found a way you can enjoy them you have got to try this recipe. They are super nutritious and provide a wonderful sweet, sour and spicy flair. This is my new favorite way to make brussel srpouts. We have removed the white sugar, white vinegar and sea salt from the recipe making it a perfectly healthy side or entree for any meal.