Spicy Roasted Brussels Sprouts

By Leite's Culinaria

Ingredients

2 tablespoons unrefined coconut oil (melted over low heat)
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne powder
1/4 teaspoon allspice
1 tablespoon pure maple syrup
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon balsamic vinegar
1 pound Brussels sprouts (trimmed and halved (about 3 1/2 cups))
3 tablespoons unsweetened dried cranberries
1/4 cup apple juice, apple cider, or water
1/4 cup pecans (toasted and roughly chopped (or substitute macadamias, almonds, or walnuts), optional)
1 teaspoon garam masala or chaat masala (optional)

Prep Time15mins
Cook Time20mins
Servings4

Instructions

Make the dressing

Crank up the heat to 425ºF (220°C). Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together all dressing ingredients.

Make the Brussels sprouts

Add the Brussels sprouts to the dressing and toss to coat. Spread in a single layer on the baking sheet. (If your Brussels sprouts are cold from the fridge, the coconut oil will harden. Fear not, it all will work out in the oven.)

Roast the Brussels sprouts for 15 minutes, stirring and rotating the baking sheet once.

Meanwhile, warm the cranberries in apple cider or juice in a small saucepan over low heat until the liquid is absorbed and the cranberries are plumped and jammy, 6 to 10 minutes. If the liquid doesn't fully absorb, simply drain off any excess.

Add the plumped cranberries to the Brussels sprouts and continue to roast until the sprouts begin to brown at the edges and are tender but not mushy, 5 to 10 minutes more. TESTER TIP: If you like some of your sprouts a little extra crispy, slide the Brussels sprouts under the broiler for a minute or so before removing them from the oven. Watch them carefully, as the leaves can quickly scorch.

Scrape everything from the baking sheet into a serving bowl and top with the macadamia nuts and garam or chaat masala, if using. Serve immediately.