Brussels Sprouts with a Sweet Sour Apple Balsamic Glaze
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Prep Time |
10 min |
Course |
Side |
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Cook Time |
20 min |
Servings |
6 |
Description
These char-roasted Brussels sprouts are coated in a sweet and sour apple balsamic glaze with maple syrup, mustard, and Sriracha. The perfect side dish to any meal.
Ingredients:
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons avocado or refined coconut oil
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons whole grain/stone ground mustard
- 2 tablespoons maple syrup (can substitute honey)
- 2 tablespoons NOLA Blends Southern Sour Apple balsamic
- About 1 tablespoon Sriracha, or other hot sauce of your choice (adjust to taste)
- 1/3 cup pomegranate arils (aka seeds) optional
Instructions
- Preheat the oven to 425°F. (If your Brussels sprouts are freshly washed, be sure to pat them dry before roasting.)
- Place the Brussels on a rimmed baking sheet, drizzle with the oil, and season with salt and pepper. Toss to coat evenly. Arrange them in a single layer and roast until crispy and dark brown, about 20 minutes, tossing once halfway through cooking.
- Meanwhile, in a large bowl, stir together the mustard, maple syrup, balas ice, and Sriracha.
- When the Brussels sprouts are done, transfer them to the bowl and gently toss to coat them in the glaze. Then transfer to a serving platter, sprinkle with pomegranate, and serve.
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