450g Purple Brussels sprouts
1 tbsp olive oil extra virgin
0.5 tsp salt coarsely ground
2 tbsp orange juice
1 tbsp white balsamic vinegar
1 tbsp maple syrup
1 tsp orange zest
1 tbsp vegan butter
Preheat oven to 475°
Line baking sheet with parchment paper (for easier clean-up)
Place clean, trimmed, halved Brussels sprouts in a bowl
Drizzle with 1- 2 tablespoon olive oil and sprinkle with ½ teaspoon salt
Toss with a large spoon until thoroughly coated
Arrange Brussels sprouts cut side down onto baking sheet
Place in oven at 475° for about 10 minutes, until tender and slightly browned
Transfer Brussels sprouts to a bowl
Pour orange balsamic sauce over sprouts, toss to thoroughly coat.
Transfer to a serving dish. Sprinkle with a little bit of orange zest.
Orange Balsamic Sauce
In a small saucepan over medium heat, combine orange juice, balsamic vinegar, maple syrup, and orange zest.
Stir until hot, add 1 tablespoon vegan butter. Stir until melted. Remove from heat.
Pour sauce over roasted Brussels sprouts & toss.
Serve while hot.
Recipe by The Carrot Underground