Teriyaki Brussels Sprouts with Sriracha Mayo:
Ya know when you have an idea for something and it all just works out so well: that’s this. Some things can be fails, sure... but some things can turn out like magic :) and with that said- I really hope y’all will give these a try! Let me know if you make them! #thedailykale
Teriyaki Brussels Sprouts
Recipe by: The Daily Kale
4 tbsp tamari or soy sauce
1 tsp rice vinegar
1 tsp sesame oil
2 tbsp Lakanto golden (or coconut sugar)
1/2 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp black pepper
Pinch of chili flakes or cayenne (omit if you don’t like spicy)
1/2 tsp tapioca or cornstarch
Bag of Brussels Sprouts
1/4 cup mayo (vegan or reg)
1.5 tbsp tamari
1.5-2 tbsp sriracha
1.5-2 tsp golden monkfruit (or any type of granulated sugar)
1 tsp sesame oil
Stir together and voila! Drizzle over the Brussels or just directly dip them into the mayo- either way is gooood. :) anywho, hope y’all have a good day! Comment below if you make them!
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My take on loaded radishes. Ummm, so good. Honestly where have baked radishes been all my life ? I used to hate radishes when I ate them raw. But baking them turns them into a disguised version of a potato! No joke. It’s really cool. I highly recommend!
1/2 tbsp avocado oil
Pinch of: garlic powder, paprika, salt and black pepper
5-6 tbsp shredded cheese of choice (I used a Mexican blend)
1-2 tbsp Chopped Scallions
Ranch (for drizzling on top or dipping)
Preheat oven to 450.
Cut the radishes in half.
In a bowl, toss them in a little avocado oil with your favorite spices.
My go to is paprika, oregano, garlic powder, black pepper and pink salt.
Bake for 15 minutes, flipping half way through.
Add shredded cheese and pop back in the oven for 5 more minutes.
I topped it with homemade ranch and scallions.
So so so good. Tag me on instagram @thedailykale if you make them!
P.s. If you don't want them 'loaded' just leave off the add ons and serve with your favorite dipping sauce. Enjoy!