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Instructions |
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Preheat oven to 450.
Slice off bottom of Brussel sprouts
Slice Brussel sprouts lengthwise and put in a large bowl.
Mix sprouts with olive oil, Kosher salt and lots of fresh ground pepper
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Line baking sheet with parchment paper.
Pour sprouts onto paper and arrange cut side down.
Roast for 20 - 25 minutes until outside is crispy.
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While sprouts are roasting in a small saucepan mix syrup, balsamic,
and coconut aminos. Simmer 5 minutes on medium-low heat to
reduce somewhat and thicken.
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When sprouts are done, cover with glaze and serve hot.
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Originally Submitted
3/15/2022
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