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.