Servings: 1 people
Ingredients
- 1 1/2 lbs Brussels sprouts trimmed and halved
- Filtered water for soaking
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Sea salt and black pepper to taste
For the Glaze
- 1/4 cup balsamic vinegar
- 1/4 cup raw honey
- 2 tsp dijon mustard
Instructions
- Soak the trimmed and halved Brussels sprouts in a bowl of filtered water for 10 minutes. Drain and pat them very dry with a clean towel. Getting rid of that extra moisture is the secret to getting them crispy.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with the oil, garlic powder, paprika, salt and pepper.
- Arrange them cut side down in a single layer on the baking sheet. Try not to crowd them so they can crisp up properly.
- Roast for 20 to 25 minutes, flipping halfway, until the edges are golden and crispy.
- In a small bowl, whisk together the balsamic vinegar, honey and dijon until smooth.
- Transfer the hot Brussels sprouts to a bowl and pour the glaze over top. Toss well to coat.
- Return them to the baking sheet and roast for another 5 minutes so the glaze can thicken and stick to the sprouts.
- Let them cool slightly before serving. They come out crisp on the outside, tender inside and perfectly sticky sweet with a little tang. Enjoy!