Oven Roasted Sweet Cacao Brussels Sprouts

brussels-sprouts4

Growing up as a kid I really don’t recall us having Brussels sprouts often- but when we did I wasn’t a happy camper. For some reason these lil’ balls o’ fun are every child’s nightmare.

Kinda funny, isn’t it?

Everyone jokes about how Brussels sprouts are the epitome of all veggies- but I’m here to show you they can be the star of your table in no time- and your kids or husband or mother or daughter or dog or grandpa or neighbor will actually enjoy these.

Why? Well, let’s just start with the raw cacao- it’s raw chocolate and can be purchased at health food stores and Whole Foods Market. It’s amazing- and I’m a bit obsessed. But that’s between you and I.

Just sayin’.

I’ve made this dish every.single.day the past week.

I kid you not.

It’s a simple dish really- just Brussels sprouts mixed with olive oil, green tea and balsamic vinegar- then topped with a spicy n’ sweet blend of raw cacao, chili powder, black pepper, fresh rosemary, crushed red pepper, anise and ground macadamia nuts.

A million variations exist of this dish as we’ve all been served a roasted Brussels sprouts dish sometime in our lives. Haven’t we?

But I’m keeping it simple. And boy, is it ever delicious.

And you can use any extra Brussels sprouts to make this or this. You won’t regret it.

I promise.

These baked Brussels are covered in a delicious blanket of ground macadamia nuts, which add incredible flavor when paired with raw cacao and anise seeds.

It’s heavenly. And naturally sweet.

No added sugar.

Just a simple little veggie dish that’s sure to please your palate.

And leftovers are even better the next day; I actually enjoy eating these Brussels right out of the fridge – nice n’ chilled.

Then dipped into some hummus.

Go ahead; give it a shot.  I think you’ll love it.

Oven Roasted Cacao Brussels Sprouts


Gluten-Free and Vegan

Serves 2

Ingredients

  • 12 Brussels sprouts
  • 6 Cipollini onions
  • 1 cup green tea, brewed
  • 1 tsp. balsamic vinegar
  • 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. chili powder
  • 1 cup macadamia nuts, ground
  • 1 tsp. anise seeds
  • 2 Tbsp. raw cacao
  • 1/8 tsp. crushed red pepper flakes
  • 2 Tbsp. fresh rosemary, finely chopped
  • 1/4 tsp. freshly ground pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. 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 full coated.
  3. Transfer mixture to the prepared baking dish.
  4. Bake for 25-30 minutes or until tender.
  5. Remove from oven; serve warm.
  6. Enjoy atop a salad, quinoa, rice or enjoyed alone as a snack served with toothpicks to dip into hummus.
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Amie | 
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15 replies
  1. Cathy Simprini
    Cathy Simprini says:

    Amie, What else is mixed with the brussels sprouts? Are they mushrooms or onions? Your Mom is coming to visit next week and I want to try this as a side dish.

    Reply
  2. mary fran | frannycakes
    mary fran | frannycakes says:

    My favorite vegetable. with chocolate? (well cacao), You are one amazing woman Amie. Without a doubt.

    I might even be able to get blondie to eat his vegetables with this recipe!

    I had a great time seeing you this weekend – let’s for sure chat soon!

    Reply
    • Amie
      Amie says:

      I like the brand Tribe Hummus…it’s one of my favorite brands….I also like Wild Garden Hummus too but it’s a tough brand to find in stores!

      Reply
  3. Val
    Val says:

    Wow, such an inventive combination of flavors. I would have never put green tea and cacao together much less roasted them with brussels sprouts. I bet a drizzle of truffle oil would really take this over the top!

    Reply
  4. Jess @ Crunchy Hot Mama
    Jess @ Crunchy Hot Mama says:

    These looks delicious! I have always been a huge fan of Brussels sprouts but this recipe takes it to another level :) I will have to try it very soon and see if baby girl approves.

    PS-I met you at the Dallas GFAF Expo (I hate that I am just catching up on your blog) and hope you make it down again in September. Would love to meet up especially for the blogger’s conference since I am finally on the blogging bandwagon!

    Reply
    • Amie
      Amie says:

      Thank you so much Jess; LOVED meeting you in Dallas and hope to see you again there next year, as well! Enjoy this recipe and have a sunny day! xoox Hope your daughter enjoys these sprouts!

      Reply
  5. Jeanette
    Jeanette says:

    Love the idea of cooking with green tea, and the sweet and savory flavor combinations! I’d never think to use cacao with brussels sprouts – brilliant!

    Reply

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