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Sweet Sriracha Brussels Sprouts

A sweet and spicy low carb take on the popular Sriracha Brussels sprouts. 
Course Side Dish
Cuisine Chinese


  • 24 oz Brussels Sprouts
  • 1/8 cup Coconut Aminos
  • 1/8 cup Sriracha Sauce
  • 1/8 cup cup water
  • 1 tbsp Sweetener of choice
  • 1 tbsp Rice Wine Vinegar
  • 1/2 tsp Konjac Flour


  • Green Onion Scallions
  • Thai Chilis
  • Toasted Sesame Seeds


  • Pre-heat oven to 300F. Trim the woody ends of sprouts and cut in half lengthwise. Toss sprouts in a bit of oil, and lightly season with salt and pepper (go easy since the sauce is salty). 
  • Place sprouts, flat side down on a rimmed baking sheet, and bake in the over about 45 minutes, flipping the sprouts half-way through. 
  • Meanwhile, to a small sauce pan, add coconut aminos, Sriracha, water, sweetener and rice wine vinegar then bring to a boil. Lower heat and sprinkle konjac flour over the top to thicken sauce. 
  • Once sprouts have finished cooking, toss in sweet chili sauce and serve with garnish.