Oven Roasted Brussels Sprouts
This oven roasted Brussels sprouts recipe is easy to make; the creamy peanut sauce gives the roasted Brussels sprouts a delightful flavor.
1 1/2 pounds of trimmed, stemmed, and cut in half Brussel sprouts
1 scoop KOYAH lemon powder (or the juice of one squeezed lemon)
1 scoop KOYAH kale powder (or 1 cup freshly chopped kale)
6 cloves of minced garlic
1/2 cup peanut butter
1/4 cup melted coconut oil
1 tsp smoked paprika
1 tbsp amino acids
1 tbsp maple syrup
1/4 cup water
Dash of salt and pepper to taste
1. Heat oven to 400 degrees and place a pan of hot water in the bottom to help prevent the sprouts from becoming tough. This step will help to keep things "moist" Turn on convection if you have it.
2. In a small bowl, mix all the ingredients except water.
3. Toss sprouts with peanut sauce, sprinkle with salt, then spread out on a baking sheet, and then sprinkle the 1/4 cup of water over the Brussels sprouts. Roast 15 minutes. Stir and continue cooking for another 15 minutes or until browned and crisp.
3. When sprouts are tender and browned, remove them from the oven, transfer them to a large bowl.
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