I liked the flavours of my recent adventures into granola making that I used them in roasted brussell sprouts experiment. It was good but I prefer the Spicy Orange variety.
- 1 lb Brussell Sprouts
- 3 T Olive Oil
- 1 t each of Red Chili Flakes, Ground Black Pepper, Salt
- 1 t Sesame Oil
- 2 T Vodka
- 3 T Sriracha
- 1/2 t Coconut Sugar
- 1/2 t Coconut, shredded, unsweetened
Put spouts, olive oil, salt, black pepper and red chili flakes into a large Ziploc. Shake to mix. Heat oven to 400, spread sprouts over a large baking dish in a single layer. Roast in oven for 30-40 minutes or until desired brown-ness, occasionally stirring to prevent burning.
Meanwhile, combine sauce ingredients in a small saucepan over medium heat. Cook briefly, 1-2 minutes then set aside. When sprouts are done, place into a large bowl, toss with sauce to coat.
Featured here with a bit of whole wheat couscous, which was more than enough for a light meal.