Let’s address the elephant in the room, brussel sprouts are the best vegetable out there. I had never eaten one until I started eating vegan and then Post Punk Kitchen introduced me via mac and cheese and I’ve never looked back. 7 years later and I still eat them weekly.
I love eating this side dish alongside my soy marinated tofu. It’s so quick and easy dinner is ready with very little work. The key here is to use a spoon to get the chili sauce in between the leaves of the sprouts, filling them with flavor.
If you’re adverse to spice, you can use as little as you can tolerate. Or remove it all together. But if you like a little spice in your life, trust me on this one.
- 1 lb brussel sprouts, cleaned and quartered
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tsp sambal oelek or similar chili sauce
- 1 tsp soy sauce
- 1 tsp ginger, grated
- Coat sprouts in 1 tbsp olive oil, spread evenly on baking sheet and roast for 15 minutes.
- While roasting, mix 1 tbsp olive oil, garlic, chili sauce, ginger and soy sauce in small bowl.
- Remove sprouts from oven and position cut sides up. Spoon mixture in between leaves of sprouts, as much or as little as you prefer.
- Return sprouts to oven and roast an additional 10 minutes.