Elevate your vegetable game and enjoy a gourmet twist on a classic side dish that's as easy to make as it is delicious.
Ingredients:
- 2 bags of brussel sprouts sliced into quarters, about a pound or 5 cups
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon calabrian chili paste, or 2 teaspoons dried chili flakes/any hot sauce or something spicy that you prefer
- ½ a teaspoon garlic powder
- Salt and pepper to taste
- 2-3 teaspoons Hawaiian Spirulina powder
Directions:
Preheat the oven to 375 degrees Fahrenheit. Slice the brussel sprouts into quarters, then add to a bowl with the rest of the ingredients. Mix until all incorporated then put into a parchment lined 9-inch cake pan. I prefer the smaller pan since it allows the brussel sprouts to marinate and bake in the flavors a bit better, however it takes longer to roast so you could also spread them on a baking sheet to allow them to cook quicker. If using a cake pan, bake for around 40 minutes, mixing halfway through. Once golden brown and tender, let cool and enjoy! A nice make ahead, flavorful veggie for the week to spice up simple quinoa or rice with beans/other protein bowls!
