Umami Roasted Brussels Sprouts

New recipe for Umami Roasted Brussels Sprouts! I used to think I didn’t like Brussels sprouts, then I had them roasted and loved them! This recipe takes my favorite roasted Brussels, and to quote my favorite TV chef, kicks them up a notch (I love Emril, fight me) with a tangy, Asian-y marinade. Super simple, super yummy and super healthy! Step by step saved in highlights. Here’s what you need:

NGREDIENTS
1 1/2 lbs Brussels sprouts, cleaned, trimmed and cut in half
2 Tbs avocado oil
3 Tbs coconut aminos
1 Tsp rice wine vinegar
1-2 dashes fish sauce
1/2 Tsp honey
Salt
*Chili flakes or thinly sliced chilis to garnish, optional

INSTRUCTIONS
1. Preheat oven to 400 F. Line a baking sheet with parchment paper. In a large bowl toss cut Brussels sprouts, avocado oil and salt until Brussels are thoroughly covered. Place on baking sheet, cut down side, and sprinkle any loose leaves as well. Cook for 30-45 minutes until brown and crispy on the outside and soft on the inside.
2. Make your marinade: combine coconut aminos, rice wine vinegar, fish sauce, honey and salt to taste. Mix to combine, adjust flavor to your liking if necessary!
3. When Brussels are cooked and still hot, toss with marinade while still hot. Garnish with pepper flakes and/or chilies. Serve immediately.