I love eating Brussel Sprouts for breakfast. I adore them in omelets. I remember a time that I made them for my Father-in-law when he was visiting. He voiced his opinion about how strange that was and how it would not taste good. I had to giggle when he later asked for seconds.
I normally eat them “creamed” but I wanted to do something different and dairy-free. These are amazing and so simple. I never would have thought to add “sugar” to Brussels spouts and wow, what a simple way to kick it up a notch.
Sweet Chili Brussels Sprouts
Oven medium heat set your cast iron pan and warm the coconut oil.
Place the Brussels spouts in and slow roast until soft and golden brown, roughly 10 - 15 minutes.
Then add in the maple syrup, sea salt and chili powder and cook for 4 to 5 more minutes. Serve immediately
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