As a kid whenever I heard the words Brussels sprouts, I gagged. I hated the things for most of my life without ever trying them and up until TODAY I've been calling them brussel (no s...smh) sprouts, lol! Luckily for me, my mom didn't make them often. But, now that I'm older and an aspiring vegan, I've been exploring and experimenting with new vegan eggies and I've hit the JACKPOT with this simple, sweet and savory recipe. Bon Apetito!
You will need the following:
Brussels sprouts (I used a 12oz bag)
Olive oilPink Himalayan Sea Salt
Small sauce pan
Preheat oven to 425
Rinse sprouts, peel off any damaged leaves, cut stem off bottom and slice length wise
Place on baking sheet, drizzle with olive oil, season with salt and pepper, toss to coat and place in oven for 20 minsAdd 2tbs vinegar, 1tbs olive oil, 2tsp honey to saucepan and bring to a simmer, stir occasionally, let simmer for 5-10 mins
Once sprouts are done drizzle with sauce and enjoy!
Lori Perkins is a mother, an aspiring entrepreneur and currently studying to get her certification in holistic health. She's into fashion, cooking, learning, traveling, the natural hair life and extremely family oriented. To connect with Lori follow her on Instagram @: natural_rebelle
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