recipe: roasted creamy sweet & spicy brussel sprouts

Any brussel sprout lovers out there!? 🙋🏽‍♀️

Brussel sprouts (when done right) us one of my favourite vegetables, and my favourite way of making & eating them is by roasting. I've been experimenting a bit lately on different flavour profiles and I think this is pretty delicious! Secret ingredient: @happyfatsnacks coco vanilla 🤯 now before you make a face, give it a try first and then tell me what you think.

👩🏽‍🍳 Roasted CREAMY Sweet & spicy BRUSSEL SPROUTS

Ingredients -

• 1 lb of brussel sprouts cut in half
• 3 tablespoons of extra virgin olive oil
• Salt and pepper

Dressing -

• 1 pouch of @happyfatsnacks coco vanilla nut butter (about 2 tablespoons)
• 1 tablespoon of sweet chili sauce (you can add more or less depending on what you like)
• 2 tablespoons of lemon juice
• 1 tablespoon of extra virgin olive oil

Mixings/Extra Toppings -

• 1 tablespoons of pumpkin seeds
• 4 tablespoons of shaved parmesan cheese (omit if you want to make it vegan or use vegan parm)
• dried cranberries
• toasted pecans

Directions -

1. Preheat oven to 375F.

2. Place the brussel sprouts on a tray, spread out evenly so that it roasts nicely and evenly. Drizzle with evoo and season with salt and pepper.

3. Roast them in the oven for about 15-18 minutes, or until they're golden brown.

4. In the meantime, whisk together the nut butter, chili sauce, lemon juice and evoo in a large bowl until it's all smooth and blended together.

5. Once the sprouts are out of the oven, transfer them into the bowl and stir until coated evenly.

6. Mix in the toppings you'd like. I used pumpkin seeds and shaved parmesan cheese. Enjoy!

disclaimer: I’m a vista magazine ambassador and this post is in partnership with vista magazine and happy fat snacks. All thoughts and opinions are my own.