Maple Roasted Brussels Sprouts
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.
Servings 6 people
- 1 1/2 lbs brussels sprouts
- 1 tsp sea salt
- 1/4 cup neutral oil
- 1/4 cup maple syrup
- 1/3 cup apple cider vinegar
- 3/4 tsp red pepper flakes
- 3 tbsp coconut oil
- 1/4 tsp ground ginger
- 1 tbsp lime zest
- 1/4 cup hazelnuts , chopped
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.
Calories: 262kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Sodium: 422mg | Potassium: 515mg | Fiber: 5g | Sugar: 11g | Vitamin A: 929IU | Vitamin C: 97mg | Calcium: 68mg | Iron: 2mg