Maple roasted Brussels sprouts
Crispy and golden Brussels sprouts infused with a spicy maple dressing. Sprinkled with toasted hazelnuts. This recipe is restaurant worthy and so gourmet!
YIELDS
4
Ingredients
Brussels Sprouts
- 1 1/2 lbs Brussels sprouts , halved
- 1/4 cup coconut oil , melted
- 1 teaspoon sea salt
Dressing
- 1/3 cup apple cider vinegar
- 1/4 cup maple syrup
- 3 tablespoons coconut oil , melted
- 3/4 teaspoon chili flakes
- 1/4 teaspoon ground ginger
Hazelnuts
- 1/4 cup chopped hazelnuts
Serve
- 1 tablespoon lime zest
Directions
Brussels Sprouts
- Preheat oven to 450° F/230° C and line a baking tray with parchment paper.
- Add the Brussels sprouts to the baking tray and drizzle with coconut oil. Sprinkle with sea salt and toss to combine. Lay the Brussels sprouts cut-side-down, and cook until golden and crispy, 20 to 25 minutes.
Dressing
- In a medium bowl, combine the apple cider vinegar, maple syrup, coconut oil, chili flakes, and ginger. Whisk together to combine.
Hazelnuts
- Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and fragrant, five to seven minutes.
Serve
- When cooked, transfer the Brussels sprouts back into a serving dish and drizzle with the dressing. Sprinkle with the toasted hazelnuts and lime zest to finish. Enjoy!
