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.
Preheat oven to 450F/230C and line a baking tray with parchment paper. Add the brussels sprouts to a large mixing bowl, drizzle with oil and sprinkle with salt. Toss to combine. Transfer the brussels sprouts to the baking tray, cut-side-down, and cook until golden and crispy, 20-25 minutes.
Meanwhile, make the dressing: In a medium bowl, combine the apple cider vinegar, maple syrup, coconut oil, chili flakes, and ginger. Whisk together to combine.
Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and fragrant, 7-10 minutes.
When cooked, transfer the brussels sprouts back into the large mixing bowl and drizzle with the dressing. Toss to combine. Transfer to a serving dish and sprinkle with the lime zest and toasted hazelnuts.