Description
Roasted brussels sprouts served with a spicy oil-free hazelnut butter-based sauce and sesame seeds. Perfect for a delicious winter side dish.
Ingredients
Roasted Brussels Sprouts
- 1 lb. brussels sprouts, rinsed, trimmed, and sliced in half
- 1 TBSP avocado oil (optional, if oil-free, omit this)
- Himalayan sea salt and black pepper, to taste
Hazelnut Butter Sauce
- 5 TBSP Georgia Grinders Hazelnut Butter (Use “FLORA20” for 20% off your Georgia Grinders purchase!)
- 3 TBSP pure maple syrup
- 1 TBSP sriracha
- 1–2 TBSP unsweetened almond milk (optional for thinning sauce)
- sesame seeds, for topping
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the rinsed and trimmed brussels sprouts to the parchment lined baking sheet. Toss with avocado oil, Himalayan sea salt, and black pepper, and roast for 20-25 minutes, or until brussels sprouts are fork tender on the inside and browned and crispy on the outside.
- While the brussels sprouts are roasting, mix up the hazelnut sauce. Add the hazelnut butter, maple syrup, and sriracha to a small bowl, and mix to combine. The sauce should be thin enough to drizzle. Add almond milk in small 1 TBSP increments to thin, if necessary.
- Remove the brussels sprouts from the oven when they’re done and transfer them to a bowl or plate. Drizzle with hazelnut butter sauce and sprinkle with optional sesame seeds. Serve immediately.
- Store leftovers separately in the refrigerator for 3-5 days. Reheat the brussels sprouts in the microwave and leave sauce at room temp for ~30 minutes before serving.
Notes
Recipe adapted from Fooduzzi: Sriracha Almond Butter Roasted Brussels Sprouts
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free