Sweet and Spicy Brussels Sprouts
Gluten Free: undefined
Vegetarian: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1/4 tsp Sea Salt
1 tsp Ground Ginger
1/8 tsp Cayenne Pepper
1/4 tsp Black Pepper
1 tsp Arrowroot Powder or Cornstarch
2 tsp Sesame Seeds
1 lb. (5 Cups) Brussels Sprouts
1 Tbsp Avocado Oil
1/4 Cup Tamari, Soy Sauce or Coconut Aminos
1/4 Cup Water
1 Tbsp Pure Maple Syrup
1 Tbsp Water
Directions
Preheat oven to 425 degrees F.
Cut Brussels Sprouts in half and toss with Avocado Oil and Sea Salt.
Place Brussels Sprouts, on a parchment covered baking sheet and roast in oven for about 25 minutes, until tender and browned.
While the Brussels Sprouts are in the oven, combine the Tamari, 1/4 Cup Water, Maple Syrup, Ginger, Cayenne and Black Pepper. Bring to a simmer and then reduce heat to low.
Combine the Arrowroot Powder with 1 Tbsp cool Water, mixing until well combined. Pour into sauce mixture and cook, stirring constantly, until the sauce has thickened. It should be thick enough to coat the back of a spoon. Remove from heat and mix in the Sesame Seeds.
Pour the sauce over the roasted Brussels Sprouts and toss until well coated
Divide in 5 equal servings.