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Brussel Sprouts with Tamari Fish Sauce Glaze

Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Author Lucia Hawley

Ingredients

  • 1 pound Brussels sprouts ends removed and chopped in half
  • 2 tablespoons coconut oil
  • 1 tablespoon wheat-free tamari or if you're soy free, coconut aminos instead
  • 1 tablespoon heat of your choice I used some fermented chile paste, but anything like sriracha is great, or fresh chopped spicy peppers too
  • 2 teaspoons fish sauce
  • 2 teaspoons apple cider or rice vinegar
  • 1 teaspoon maple syrup completely optional
  • 2 cloves garlic minced and mashed
  • 1/2 inch knob of peeled ginger minced

Garnishes

  • chives or green onions minced (optional)
  • mint finely sliced (optional, but trust me)
  • cilantro finely chopped (optional)

Instructions

  1. Place a large skillet with the coconut oil over medium-high heat.
  2. When oil is nice and hot, add the Brussels sprouts.
  3. Stir a few times and allow to cook for a few minutes.
  4. Meanwhile, combine the rest of the ingredients except the garnishes  in a small bowl and stir to combine.
  5. Turn heat up to high and dump the liquid mixture over the Brussels sprouts.
  6. Continue to cook and stir for another five minutes, or until sticky and caramelized.
  7. Plate and serve with the three herbs as garnish.