This twist on Brussels sprouts will have your taste buds screamin'.
Serve it up to your gluten-free friends and those weird peeps that don't like veggies. After all, they have chocolate in them.
For more recipes like this, visit our vegan recipes page!
What You Need
12 Brussels sprouts
6 Cipollini onions
1 cup green tea, brewed
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon chili powder
1 cup macadamia nuts, ground
1 teaspoon anise seeds
2 tablespoons raw cacao
1/8 teaspoon crushed red pepper flakes
2 tablespoons fresh rosemary, finely chopped
1/4 teaspoon freshly ground pepper
How to Make It
Preheat oven to 350 degrees F. Rinse Brussels sprouts and soak in a large bowl of water for 10 minutes. Drain water, add onions, green tea, balsamic vinegar and olive oil to the bowl. Gently toss to combine. Add remaining ingredients; continue to toss until sprouts are fully coated.
Transfer mixture to the prepared baking dish. Bake for 25-30 minutes or until tender. Remove from oven; serve warm. Enjoy atop a salad, quinoa, rice or enjoyed alone as a snack served with toothpicks to dip into hummus.
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