Description
This recipe keeps things simple. All the roasting spices mix easily with the melted ghee. While the seasoned sprouts roast, take 5 minutes and mix 4 ingredients together for the sweet and tangy glaze.
Ingredients
Units
Scale
- 2 pounds medium Brussel sprouts
- 1/4 cup ghee
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground sweet paprika
- 1 pinch ground cayenne pepper
Glaze:
- 1 tablespoon raw honey
- 1/2 tablespoon olive oil
- 3/4 teaspoon apple cider vinegar
- 1/4 teaspoon fine sea salt
Instructions
- Pre-heat the oven to 425°.
- Rinse 2 pounds medium Brussel sprouts, cut off the base and then half each sprout lengthwise. Place them in a mixing bowl.
- Melt ¼ cup ghee in a sauce pan.
- Remove the ghee from the heat and stir in 1 ¼ teaspoons fine sea salt, ½ teaspoon ground nutmeg, ½ teaspoon ground sweet paprika, and 1 pinch ground cayenne pepper.
- Pour melted ghee mix over the Brussel sprouts. Stir to coat.
- Spread the Brussel sprouts out in one layer on a large 13”x18” baking sheet.
- Bake at 425° for 24-26 minutes.
- In the meantime, mix 1 tablespoon raw honey, ½ tablespoon olive oil, ¾ teaspoon apple cider vinegar and ¼ teaspoon fine sea salt.
- Remove sprouts from the oven and place in a serving bowl. Drizzle olive oil and honey glaze over the sprouts. Stir gently to coat.
Notes
If you prefer a stronger honey glaze double the ingredients in the glaze.
