Ingredients:

• 1-3/4lb whole brussels sprouts

• 1 Tablespoon extra virgin olive oil

• Garlic powder, red pepper flakes, salt, and pepper

• 1/4 cup sweet chili sauce 

• 2 teaspoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)

• chopped peanuts for garnish, optional

Directions:

•  Preheat oven to 425 degrees then line a half baking sheet with foil and spray with nonstick spray. In a small dish, stir together sweet chili sauce and gluten-free tamari or soy sauce. Set both aside.

•  Trim the ends off the Brussels sprouts, then slice them in half and discard any outer leaves that fall away. Add halved sprouts to the prepared baking sheet, then drizzle with extra virgin olive oil and season with garlic powder, red pepper flakes, salt, and pepper. Toss with your fingers to coat evenly, then spread sprouts into an even layer, cutting side down. Roast until golden brown, 15-17 minutes.

•  Use a pastry brush to brush the tops of the Brussels sprouts gently with the sweet chili sauce mixture, then return to the oven and roast for an additional 5-7 minutes or until the glaze is hot and bubbly (observe to avoid burning.) 

•  Sprinkle with chopped peanuts if using, then serve.