Serves 2 • Gluten-Free, Dairy-Free

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
  • 1/4 cup. Dang Coconut Chips
  • 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.
  3. Drain water, add onions, green tea, balsamic vinegar and olive oil to the bowl.
  4. Gently toss to combine.
  5. Add remaining ingredients; continue to toss until sprouts are full coated.
  6. Transfer mixture to the prepared baking dish.
  7. Bake for 25-30 minutes or until tender.
  8. Remove from oven; serve warm.
  9. Enjoy atop a salad, quinoa, rice or enjoyed alone as a snack.