One day I was in the biggest hurry but needed to make dinner which hardly ever happens. ....;)

We had a bunch of produce come from our CSA and brussel sprouts was among the most beautiful pile of local vegetables. I usually saute them in a pan with walnuts or pecans, but the oven had already been on from some earlier recipe testing, so I decided to roast them instead. 30 minutes later, Sweet & Tangy Roasted Brussel Sprouts were born. 

Brussel Sprouts Benefits

Brussels are cruciferous vegetables loaded with fiber, Vitamin K, C,  B vitamins & folate. They also contain minerals like manganese and potassium. They help balance inflammation in the body (the root cause of chronic illness), and have both antioxidant and detoxification capabilities. The high fiber per cup (about 4 grams) also aids in digestion, and not surprisingly...they’re delicious! This quick video segment shows you exactly how it's done. 

And here is a quick video version (switch up the olive oil for avocado oils since it’s better for higher heat cooking). Soooooo good!

Sweet & Tangy Roasted Brussel Sprouts

1-1.5 lbs brussel sprouts, rinsed and quartered

3-4 Tbsp avocado oil (I used this)

⅓ cup apple cider vinegar

⅓ cup good maple syrup, date syrup or yacon syrup

Sea salt & freshly ground black pepper

Preheat oven to 400 degrees. Spread brussel sprouts onto a 9x13 baking dish followed by the avocado oil, apple cider vinegar, and syrup or choice. Toss together and sprinkle with salt & pepper.

Bake uncovered 30-35 minutes stirring half way.