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.
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.
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
- 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
- Preheat oven to 350 degrees F.
- 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.
- Transfer mixture to the prepared baking dish.
- Bake for 25-30 minutes or until tender.
- Remove from oven; serve warm.
- Enjoy atop a salad, quinoa, rice or enjoyed alone as a snack served with toothpicks to dip into hummus.