3 g fiber
1 pound Brussels sprouts
1 tablespoon balsamic vinegar
1 tablespoon reduced-sodium tamari
1 tablespoon toasted sesame oil
1 tablespoon nutritional yeast flakes
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes (optional)
Sea salt
Freshly ground black pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Trim the ends of the Brussels sprouts, remove any tough or yellow outer leaves, and cut each one in half lengthwise. Put the Brussels sprouts, vinegar, tamari, oil, nutritional yeast, garlic powder, thyme, and optional red pepper flakes in a large bowl and stir until the Brussels sprouts are evenly coated.
Transfer to the lined baking sheet and spread into a single layer. Bake for 20 to 25 minutes, until the Brussels sprouts are crisp and golden brown around the edges. Serve hot.
Note: Analysis doesn’t include sea salt or freshly ground black pepper.