I know what you’re thinking. Cinnamon on Brussels sprouts, are you kidding me?
Believe it or not, tonight was my first time cooking Brussels sprouts – ever. The other night I was out to dinner and tried a bite of Gabby‘s sprouts and they tasted a little bit sweet, like they had a hint of cinnamon to them. I was intrigued…very intrigued.
I decided to come up with my own cinnamony-slightly sweet-slightly salty version, and they were out of this world mouth-wateringly delicious. I will definitely be making these again…and you should too!
They are so easy, it’s laughable.
Pre-heat oven to 375.
Get a bunch of Brussels sprouts. Cut off the little stems on the end, get rid of any outer leaves that may be brown or wilty. Chop the sprouts in half.
Use 1 tbsp of olive oil and 1 tsp or so of sea salt, and toss the sprouts until lightly coated. Lay them, cut side down, on a very lightly oiled baking sheet.
While they are cooking, make the sauce.
- 1/4 cup almond milk
- 1 1/2 tsp cinnamon
- 1 tbsp olive oil
- 1 small pinch sea salt
Whisk until combined.
Add cooked sprouts to the bowl of sauce and lightly stir until sprouts are coated. Bite into it and tell me how much you love me!
Yum Yum Yum.
What’s your favorite way to make Brussels sprouts?