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Creamy but spicy but delicious…
This recipe is not a one size fits all. The sauce is kinda creamy but it also has a spicy sweet thing going on. I will admit that it sounds not quite appetizing but hear me out. Agave Sriracha topped Brussels sprouts are heaven to be had. They may look ugly but do not judge a book by it’s cover. Give this a try right now! You will not be sorry you did it.
Brussels sprouts kind of have a bad rap. People think they stink (sometimes they do). They think they are like eating a cabbage raw or some other kind of mental game? If you cook them right and flavor them correctly they are heavenly and you should give them a try.
Small side note, if you are taking warfarin eating Brussels sprouts and other leafy greens high in vitamin K will thicken your blood. I am not a doctor but maybe don’t sit down and eat tons and tons of this in one sitting. Not that anyone should want to try to eat tons and tons of this recipe in sitting because a lot of Sriracha…..
What you will need
Pretty straight forward. You will need agave, Sriracha, Brussels sprouts, almond milk, and optionally you can add cornstarch.
How to make
Pre-heat your oven to 400 F. Cut the Brussels sprouts in halves. Keep any extra pieces that may fall off while cutting. Toss all this into a deep pan. I used a loaf pan. Bake for 30 minutes.
With the Brussels sprouts cooking, whisk together 2 tablespoons of almond milk, agave, and Sriracha. I also added 1 teaspoon of cornstarch to thicken the sauce a little bit. This can still be made without corn starch. The sauce will just be slightly more liquid.
When the 30 minutes are up, take out the pan and add the sauce. Stir it up and put back in the oven for another 10 minutes.
The sauce should have absorbed a lot and thickened by now. Turn your oven to broil for two minutes. This will help to give them a crisper texture.
The Brussels sprouts can be served alone in a bowl or you can add some veggie stick such as celery or carrots for anyone who does not love spiciness.
Special Note: The general idea for this recipe was not entirely my own. There are a million recipes similar to this out there. I made this my own by turning it into a vegan recipe and by coming up with the sauce mixture completely on my own.
Looking for my appetizers for your party?
Check out the rest of the recipes from Appetizer month here on HAMsVegan: Loaded Potato Skins, Garlic Sesame Edamame, Loaded Fries with Cheese Sauce, 5 Way Bruschetta, Simple Almond Cheese, and Homemade Hummus Trio.
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- 2 Tablespoons Almond milk
- 2 Tablespoons Sriracha
- 2 Tablespoons Agave syrup
- 1 Teaspoon cornstarch (optional)
- 9 oz Brussels sprouts*
- Pre-heat the oven to 400 F.
- Cut Brussels sprouts in halves. Keep any leaves that may fall off while cutting.
- Bake the Brussels in a deep pan for 30 minutes. While baking, whisk together the rest of the ingredients into well combined.
- Take the Brussels sprouts out of the oven and pour the sauce over them. Stir to coat evenly. Return to the oven for 10 more minutes.
- Test the Brussels sprouts with a fork to make sure they are tender. (Cook longer if they are not ready.)
- Turn the oven to a broil for 2-5 minutes. Keep a close eye on them so they do not burn.
- Serve alone or with veggie sticks.
- *This serves one hungry person, or can be shared appetizer style. You can also add more Brussels sprouts and leave the sauce the same if you prefer a less saucy version.
- *The spiciness is well balanced by the sweetness of the agave, however if you find this too spicy you can add more almond milk to dilute the spice.