Made by roasting brussels sprouts in the oven until crisp and golden, and tossing in a sweet and spicy citrus dressing. Then sprinkled with toasted hazelnuts. It’s a deliciously gourmet holiday side-dish to go down in history.
1/4cupneutral oil(I like rapeseed oil, or melted coconut oil)
1/3cupapple cider vinegar
3/4tspred pepper flakes
the zest of 1 lime
Preheat oven to 450F/230C. Line a baking tray with parchment paper. Slice brussels sprouts in half and toss into a large mixing bowl. Add sea salt and oil and toss to combine. Transfer brussels sprouts to baking tray cut-side-down and place in the oven to cook for 20-25 minutes, or until golden and crispy.
While you’re waiting for the brussels to cook, make your dressing. In a saucepan add maple syrup, apple cider vinegar, red pepper, coconut oil, and ginger. Mix to combine and simmer on medium heat for 5 minutes. Place to the side.
Toast hazelnuts in a small skillet on medium heat for 5-10 minutes, or until browned. Place to the side.
When brussels are cooked transfer back to large mixing bowl and drizzle with dressing. Toss to combine. Transfer to a serving dish and sprinkle with lemon zest and toasted hazelnuts.