Maple Roasted Brussels Sprouts (great snack, side or appetizer)
1-2 pounds of brussels sprouts
2/Tablespoons lemon juice
3/Tablespoons maple syrup
1 garlic glove
¼ red pepper flakes
½ sea salt, divided
Preheat oven to 450
Prepare the brussels sprouts by removing the stems and slicing vertically into halves. This should yield about 6 cups of halved brussels sprouts.
Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper flakes and ¼ t of the sea salt into the blender and blend until a smooth marinade forms.
In a large mixing bowl, toss the brussels sprouts in the marinade.
Spread the brussels sprouts face down on to a baking sheet with parchment paper. Save left over marinade.
Roast sprouts about 15 minutes, until they start to turn golden brown. For extra crispness, broil them for 1 minute before removing them from the oven.
Return sprouts to the mixing bowl and toss them in the leftover marinade. Sprinkle the remaining ¼ sea salt over the top and serve immediately for best results.