brussel sprouts with ginger sauce

Another day, another variation on brussel sprouts. Seriously my favorite veggie every, and such a far cry from the frozen mush I first tried 30 something years ago. Thanks mom.

Ingredients:

32 oz brussel sprouts, halved and woody ends removed

4 Tbsp evoo

1/2 tsp salt

1 cup coconut aminos

1 Tbsp fish sauce

1 inch knob of ginger, peeled and minced

1/2 cup brown sucar

1/2 cup white sugar

fried onions, either homemade or store bought

DIrections:

Preheat oven to 400 degrees.

Toss brussels with evoo and salt. Spread out over a rimmed backing sheet.

Roast for 45 minutes, tossing every 15 minutes.

While brussels are roasting, combine coconut aminos, fish sauce, ginger, and sugars in a sauce pan. Bring to boil over high heat. Once boiling, reduce heat to low, and simmer.

Let sauce reduce by 1/2.

When brussels are done, toss with sauce, plate, and top with crispy onions.