These succulent brussel sprouts are so delicious. They're incredibly easy to make and the creamy peanut butter sauce is so good. It makes a great sauce for other baked veggies and salads.
Ingredients:1 pound of trimmed, stemmed and cut in half brussel sprouts
1 squeezed lemon
6-8 cloves of chopped garlic
1/4 cup peanut butter
1/4 cup melted coconut oil
1 tsp smoked paprika
1 tbsp amino acids
1 tbsp maple syrup
1 scoop KOYAH kale powder
1/4 cup water
Dash of salt and pepper to taste
1. Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. This will help to keep things "moist" Turn on convection if you have it.
2. In a small bowl mix all the ingredients except water.
3. Toss sprouts with peanut sauce, sprinkle with salt, then spread out on a baking sheets and then sprinkle the 1/4 cup of water over the Brussels sprouts. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
3. When sprouts are tender and browned, remove from oven, transfer to a large bowl.
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