Description
The most flavorful Brussels sprouts there ever were, with delightful sweetness from maple syrup, a little kick (not too much!) from sriracha, and nutty notes from almond butter. The leaves get all crispy and amazing. You'll be coming back for seconds of this bangin' side dish!
Ingredients
Units
Scale
- 12oz Brussels sprouts, ends removed and quartered (save the leaves)
- 1/3 cup almond butter (the drippy kind)
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1 tbsp pure maple syrup
- 2 tsp sriracha
- 1 tsp apple cider vinegar
- 1/2 tsp fine sea salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375F. Have a baking sheet sprayed with cooking spray ready to go.
- In a large bowl, whisk almond butter, water, maple syrup, sriracha, vinegar, salt and pepper.
- Add Brussels sprouts, including all the single leaves that fall off (they taste the best!), and toss well to coat. Spread in an even layer and make sure they're cut-side down on the baking sheet.
- Bake for 20 minutes, tossing halfway through. Devour, savoring all the crispy bits!
Notes
Adapted from Taylor Riggs' recipe in her cookbook Real Food, Real Simple