• Katherine Arthurs

Korean BBQ Sauced Brussels Sprouts

I love the flavors of ginger, garlic + sesame that cover the brussels sprouts. Add in extra hot sauce - so good.

Think crunchy, sweet + saucy. Perfect for any side dish.

This sauce comes together quickly - add everything into a bowl + stir. Simple, right?!?!

Korean BBQ Sauced Brussels Sprouts

Made gluten free

1 tablespoon coconut oil

1/2 lb. brussels sprouts, cleaned + ends removed

2 garlic cloves, minced

1/2 cup tamari or soy sauce

1/2 coconut aminos

1/3 cup brown sugar

1 tablespoon fresh ginger, minced

1 teaspoon sesame oil

1 heaping tablespoon hot sauce (such as sriracha)

1/2 teaspoon tapioca flour or arrowroot

2 tablespoons water

1 teaspoon sesame seeds

Using a heavy duty skillet, bring the coconut oil to medium high heat. Add in the brussels sprouts + sauté until some parts begin to brown. Stir occasionally. After 6 minutes, turn the heat to low + cover the skillet for 2-3 minutes.

Meanwhile, combine the remaining ingredients together in a small bowl. Mix well with a whisk or fork.

Remove the cover + turn the heat to low. Pour in the sauce mixture. Toss everything to coat. Turn the heat off. Toss to coat before serving.


This recipe was made #glutenfree, #dairyfree + #paleofriendly