Y’all, these are SO GOOD! I like want to have them every single day. I love that it’s packed with protein, carbs, fat and fiber. We typically serve them over rice or quinoa. Perfect for post-workout, or anytime.
- Roasted Brussels sprouts:
- 16 oz (1 lb) fresh Brussels sprouts, ends trimmed, cut in half, then rinsed
- 1-1.5 T olive oil
- salt & pepper to taste
- 1.5 T raw honey
- 1.5 T maple syrup
- 1 T soy sauce
- 1 tsp sriracha sauce
- Toppings (optional):
- small handful of dried cranberries
- small handfull of chopped pecans
Preheat oven to 375 degrees. Toss the washed and cut Brussels sprouts with the oil, salt, & pepper. Put them in a baking pan and roast for 15 minutes.
Take out of oven and stir well. Bake for 5-10 more minutes, until golden brown.
Meanwhile, mix all glaze ingredients in a small bowl.
Pour desired amount of glaze on top and gently stir.
(Optional) Sprinkle with dried cranberries and chopped pecans.