Roasted Brussels Sprouts with Hazelnut Butter Sauce (Edit recipe)

This delicious Brussels Sprouts recipe is the perfect fall recipe to enjoy around the holidays when brussels sprouts are in season. They pair perfectly with a sweet Hazelnut Butter sauce that has a nice, subtle kick. This recipe was made in partnership with our friend Lauren from Flora and Vino. We hope you enjoy it!

15 minutes

20 minutes to 25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	418
Fat:	31 g
Carbohydrates:	34 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	122 mg
Fiber:	7 g
Sugars:	23 g
Calculated for total recipe.

by Georgia Grinders

View original recipe

Serves: 2-3

Ingredients

Roasted Brussels Sprouts

1 lb Brussels Sprouts, rinsed, trimmed, and sliced in half
1 Tbsp Avocado Oil, (optional, if oil-free, omit this)
Himalayan Pink Salt, to taste
Black Pepper, to taste

Hazelnut Butter Sauce

5 Tbsp Hazelnut Butter, Georgia Grinders
3 Tbsp Pure Maple Syrup
1 Tbsp Sriracha
1-2 Tbsp Almond Milk, unsweetened (optional for thinning sauce)
Sesame Seeds, for topping

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400˚F and line a baking sheet with parchment paper.
Add the rinsed and trimmed brussels sprouts to the parchment lined baking sheet. Toss with avocado oil, Himalayan sea salt, and black pepper, and roast for 20-25 minutes, or until brussels sprouts are fork tender on the inside and browned and crispy on the outside.
While the brussels sprouts are roasting, mix up your hazelnut sauce. Add the hazelnut butter, maple syrup, and sriracha to a small bowl, and mix to combine. The sauce should be thin enough to drizzle. Add almond milk in small 1 TBSP increments to thin, if necessary.
Remove brussels sprouts from the oven when done and transfer to a bowl or plate. Drizzle with hazelnut butter sauce and sprinkle with optional sesame seeds. Serve immediately.

Notes

Store leftovers separately in the fridge for 3-5 days. Reheat brussels sprouts in the microwave and leave sauce at room temp for ~30 minutes before serving.