Crispy Tangy and Spicy Brussels Sprouts

I know that I share the memory of growing up and eating brussels sprouts that had been steamed in water, in a plastic bag, in a microwave, with a lot of people.  This conditioned me to hate these beautiful, mini cabbage-like wonders for most of my life. I can still recall the texture of soggy on the outside and hard on the inside. Yikes. Luckily, in recent years, brussels sprouts got a new PR manager, and they are delighting dinner plates all over the world. As someone who prefers my brussels crispy on the outside and soft on the inside, I was elated when I created what I think is the best brussels sprout recipe to date! If you like a tangy, spicy, and sweet sprout – this one is for you too! 

Ingredients: 

Based off of a 16x22 inch sheet pan 

• 5 cups of organic brussels sprouts – cut into quarters with the stems removed 

• 3 tbsp avocado oil 

• ¾ tsp sea salt or Himalayan salt 

• 1.5 tbsp garlic granules 

• 1.5 tbsp red pepper flakes 

• 2 tbsp maple syrup 

• 3 tbsp balsamic vinegar 

• 2 tbsp tamari (or coconut aminos if soy intolerant) 

Instructions: 

• Preheat your oven to 350 on the convection setting if possible (I think that this is the key to a perfectly cooked sprout) 

• In a large mixing bowl, mix all ingredients together

• Make sure all liquids and seasonings are evenly dispersed on the sprouts 

• Line your sheet pan with a layer of parchment paper 

• Lay the seasoned and quartered sprouts and any loose leaves on the sheet pan in one flat layer 

• Spoon in any leftover sauce and seasonings

• Bake for 45 minutes (tossing halfway) 

• Can continue to cook for 60 minutes if the sprouts are not crispy enough 

• My Recommendation: Enjoy on the side of roasted wild salmon