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Vegan Maple Sriracha Brussel Sprouts
Using Muy Fresco® Plant-Based Cheddar Cheese Sauce
Ingredients
Yield: 1 to 2 servings
2 cups (9 oz)
Brussel sprouts, halved
1 tbsp
Maple syrup
1 tbsp
Olive oil
1 tbsp
Sriracha hot sauce
1/4 tsp each
Salt and pepper
1 tbsp
Green onion, thinly sliced
1 tsp
Sesame seeds, toasted
1 single cup (3.7 oz)
Muy Fresco® Plant-Based Cheddar Cheese Sauce
Directions
Preheat oven to 425°F. Toss together Brussels sprouts, maple syrup, olive oil, sriracha, salt and pepper until well coated. Transfer to small parchment paper–lined baking sheet.
Bake for 15 to 20 minutes or until tender and golden brown. Hold for service or bake to order.
Sprinkle with green onion and sesame seeds. Serve with 1 cup (3.7 oz) Muy Fresco® Plant-Based Cheddar Cheese Sauce for dipping.
