Here we go! Back to the basics with some of these green baby cabbages. There are so many ways you can play with veggies to get the right flavor & texture out of them.
The seasoning on these brussels makes them perfect to eat on their own, in a buddha bowl, as a side dish or whatever your heart desires.
Brussels sprouts are packed with vitamin K which helps calcium absorption, plus folic acid and a lot of vitamin C! Don't forget about all that fiber too. :)
Look at that roasted goodness!
Freshly chopped in halves and quarters on the lined baking sheet.
The seasoning is spread out - use your hands and have fun!
Here is the finished product! Enjoy while they're nice and toasty. The little burnt crispies are my favorite.
Rockin' Roasted Brussels Sprouts
Time: 20-22 minutes
Servings: around 4
1 lb. fresh organic brussels sprouts
2 TB avocado oil
1 TB balsamic vinegar
1 TB pure maple syrup
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. pink salt
1/2 tsp. ground black pepper
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper.
In a medium bowl, whisk together all of the wet ingredients and seasonings. Set to side.
Wash and dry your brussels sprouts.
Cut off the butt end of each sprout and then halve or quarter them so they're all similar in size.
Toss them in the bowl of seasoning. Work the seasoning over all of them with your hands so they're all covered well.
Dump the contents onto your lined baking sheet and spread out evenly.
Roast in oven for 15-18 minutes or until they are fork tender to your liking.
Enjoy! They will keep in the fridge for about 2 days.