Maple Roasted Brussels Sprouts
(this recipe is from the book “Liver Rescue” by Anthony William)
2 pounds brussels sprouts
2 TB lemon juice
3 TB maple syrup
1 garlic clove
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. red pepper flakes
1/2 tsp. sea salt, divided
Preheat oven to 450 degrees.
Prepare the brussels sprouts by removing the stems and slicing vertically into halves. This should yield about 6 cups of halved brussels sprouts.
Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper flakes, and 1/4 tsp of the sea salt into a blender and blend until a smooth marinade forms.
In a large mixing bowl, toss the brussels sprouts in the marinade.
Spread out the brussels sprouts face down on two baking trays lined with parchment paper.
Make sure to the save the left over marinade in the mixing bowl.
Roast the brussels sprouts for 15 – 20 minutes, until they start to turn golden brown.
Return the roasted brussels sprouts immediately to the mixing bowl and toss them in the leftover marinade. Sprinkle the remaining 1/4 tsp. of sea salt over the top and serve immediately!