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Sweet Sriracha Roasted Brussels Sprouts

Name: Sweet Sriracha Roasted Brussels Sprouts
Prep time: 5 min
Total time: 30 min
Cuisine: Diabetes-Friendly Recipes, Side Dishes, Thanksgiving Recipes
Ingredients: 1 pound Brussels sprouts, halved lengthwise; 1 tablespoon olive oil; ¼ teaspoon kosher salt; 1 ½ tablespoons Splenda® Monk Fruit Granulated Sweetener; 1 ½ tablespoons sriracha sauce; ½ teaspoon Dijon mustard; 2 cloves garlic, grated

Makes 8 servings Calories 45 Prep Time 5 minutes Total Time 30 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

1 pound Brussels sprouts, halved lengthwise

1 tablespoon olive oil

¼ teaspoon kosher salt

1 ½ tablespoons Splenda® Monk Fruit Granulated Sweetener

1 ½ tablespoons sriracha sauce

½ teaspoon Dijon mustard

2 cloves garlic, grated

Nutrition Info Per Serving

Serving Size: ½ cup roasted brussels sprouts

Calories	45
Total Fat	2g
Saturated Fat	0g
Cholesterol	0mg
Sodium	160mg
Total Carbs	8g
Dietary Fiber	2g
Sugars	2g
Added Sugars	0g
Protein	2g

Instructions

Preheat oven to 400°F.
Toss Brussels sprouts with olive oil and salt. Cover a baking sheet with parchment paper. Arrange Brussels sprouts so they are cut-side down in a single layer.
Roast sprouts for 20 minutes, until dark brown on the edges and fork-tender.
Mix together Splenda Monk Fruit Sweetener, sriracha, Dijon, and garlic. Remove sprouts and pour on sriracha sauce, tossing sprouts in the sauce. Make sure they are spread back into a single layer and put them back in the oven for 5 more minutes. Serve immediately and enjoy!