Roasted Coconut Brussels Sprouts

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. 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.
  3. Transfer mixture to the prepared baking dish.
  4. Bake for 25-30 minutes or until tender.
  5. Remove from oven; serve warm.
  6. Enjoy atop a salad, quinoa, rice or enjoyed alone as a snack.