Updated: Feb 27, 2019
Ate this entire pan for lunch yesterday. 😳🙈
I just followed the crispy Brussel sprouts recipe in the #plantparadoxcookbook (pg. 192). Also, I added 1 sweet potato and a few shallots instead of the dates. I’m trying to cook all my veggies before I go out of town! 😂 Mission accomplished!
1 pound Brussel sprouts, stems removed, cut in half
1 sweet potato, cut into quarters
4 shallots, sliced into coins
1/2 cup avocado oil
1 Tbsp balsamic reduction*
2 tsp iodized sea salt
Pepper to taste
*To make balsamic reduction, simply pour 1/2 cup of balsamic vinegar in a pan, cook over medium heat until syrupy, then keep in the refrigerator until needed.
1. Preheat the oven to 350 degrees.
2. Toss vegetables on the avocado oil and spread in a single layer on baking sheet. Sprinkle with salt and pepper.
3. Bake for 20-30 minutes, until the Brussel sprouts are golden, and a bit crunchy on the outside and soft on the inside.
4. While the sprouts cool, drizzle with balsamic reduction. Mix well and serve.