Ginger garlic brussel sprouts

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Call me crazy but Brussels sprouts are probably my favorite vegetable of all time, especially when roasted to crispy perfection. It’s funny because they get such a bad rap, but I don’t think most individual’s argument against them has any backing or validity. You know why? Because I think a hatre

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The best crispy Air Fryer Brussel Sprouts Recipe! Tossed with oil, honey, garlic, ginger, and coconut aminos and cooked in the air fryer until perfectly crispy. A great addition to any meal! Paleo, gluten-free, and dairy-free. Air Fryer Brussel Sprout Recipes, Brussel Sprouts With Honey, Gluten Free Side Dish Recipes, Air Fryer Brussel Sprouts, Homemade Sweet Potato Fries, Air Fryer Sweet Potato Fries, Gluten Free Side Dish, Vegan Air Fryer Recipes, Gluten Free Recipes Side Dishes

The best crispy air fryer brussel sprouts! They are tossed with oil, honey, garlic, ginger, and coconut aminos and cooked in the air fryer until perfectly crispy. A delicious side dish to any meal! Gluten-free and dairy-free.

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Tempeh Brussel Sprouts, Brussel Sprouts Main Dish, Crispy Spicy Brussel Sprouts, General Tso Brussel Sprouts, Sesame Brussel Sprouts, Tofu And Brussel Sprouts, Chili Oil Brussel Sprouts, Asian Roasted Brussel Sprouts, Asian Style Brussel Sprouts

In this Kung Pao Brussels sprouts recipe, Brussels sprouts get roasted and topped with a sticky, sweet, tangy, and spicy chili sauce, and crunchy peanuts. These Chinese-style Brussels sprouts are robust, naturally dairy-free/vegan, and they make an easy weeknight side dish that's ready in just 30 minutes.

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Honey + Garlic Brussels Sprouts | Clean Food Crush Real Food Dinner, Zucchini Bake, Quinoa Casserole, Green Salads, Peanut Butter Banana Muffins, Hamburger Soup, Easy Chili, Roasted Brussels Sprouts, Veggie Delight

Honey + Garlic Brussels Sprouts "Wow. These are absolutely delicious. And all this time, I thought I hated Brussels sprouts!" Yep, I hear it a lot. Give me all those crisp crunchy edges! My family is completely unaware of the delicious crispy chip-like edges and outer leaves because I've already eaten them before the Brussels

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