Sweet Sriracha Roasted Brussels Sprouts


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- Prep time
- 5 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1/2 Cup
Ingredients
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fresh Brussels sprouts (halved lengthwise)
- 1 lbs
- 454 g
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olive oil
- 1 tbsp
- 1 tbsp
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Kosher Salt
- 1/4 tsp
- 1/4 tsp
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Splenda® Monk Fruit Granulated Sweetener
- 1 1/2 tbsp
- 1 1/2 tbsp
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sriracha
- 1 1/2 tbsp
- 1 1/2 tbsp
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Dijon Mustard
- 1/2 tsp
- 1/2 tsp
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garlic (grated)
- 2 clove
- 2 clove
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Directions
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Preheat oven to 400 degrees F.
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Toss Brussels sprouts with olive oil and salt. Cover a baking sheet with parchment paper. Arrange Brussels sprouts so they are cut-side down in a single layer.
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Roast sprouts for 20 minutes, until dark brown on the edges and fork-tender.
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Mix together Splenda® Monk Fruit Sweetener, sriracha, Dijon, and garlic. Remove sprouts and pour on sriracha sauce, tossing sprouts in the sauce. Make sure they are spread back into a single layer and put them back in the oven for 5 more minutes. Serve immediately and enjoy!