If your friends or family, and most importantly kids - are not big fans of brussel sprouts, this recipe will definitely change their minds. It's one of my favorite ways to eat them, especially when they are served hot straight out of the oven. I roast them with balsamic glaze, chopped almonds and hazelnuts to add some extra crunch.
1 lb raw organic brussel sprouts
4 tbsp balsamic glaze
3 tbsp extra virgin olive oil (coconut oil works well too)
1 tsp sea salt
1/2 tsp ground cayenne pepper
1/2 cup raw almonds
1/2 cup raw hazelnuts
Preheat the oven to 375F. Chop the almonds and hazelnuts. In a large baking dish, mix the brussel sprouts with the olive oil, salt, cayenne pepper, and nuts. Pour the balsamic glaze all over and mix. Bake for 30 minutes, raise the temperature to 450 and bake for another 10 minutes, just until crisp. Drizzle with extra balsamic glaze for presentation and taste!