pineapple roasted brussel sprouts

pineapple roasted brussel sprouts

(this one is delicious, make it!)

1 lb brussels sprout

1 cup diced fresh pineapple

2 tablespoons chili oil (or just add some chili flakes to regular olive oil and simmer for 5 minutes on low, then let cool)

1/2 teaspoon salt

1 tablespoon honey or agave

1/8 cup fresh lemon juice – about the juice of 1 lemon

1 tbsp braggs liquid aminos (or just soy sauce, braggs is bomb though)

1/3 cup tamari almonds (from our bulk department!)

 

Heat oven to 450 degrees and line a rimmed sheet pan with parchment paper.

Trim brussel sprouts in half lengthwise or quarter if large. Place in a large bowl with the pineapple. Toss with chili oil and sprinkle with salt.

Spread the brussels sprouts and pineapple on parchment lined sheet pan and roast for 15-20 minutes or till they start to brown.

While the sprouts cook, whisk together lemon juice, liquid aminos (soy sauce), & honey. Set aside.

When the sprouts are done and still hot on the baking sheet, drizzle with the soy sauce and honey mixture. Toss gently to coat, and transfer to a serving dish.

Sprinkle with the almonds and serve immediately.

Serves about 4, you really should double this because this will be inhaled.

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