INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 20-25 Brussels sprouts
- 1 Tbsp neutral tasting oil (Safflower or refined coconut)
- 2 Tbsp lemon juice, plus zest of ½ lemon
- 2 cloves garlic, finely chopped
- 2 Tbsp stone ground, or German mustard
- 1 Tbsp maple syrup
- ¼ tsp sea salt, plus more to taste
- ¼ tsp finely ground black pepper, plus more to taste
- ½ cup organic whole wheat breadcrumbs
- 1/3 cup GO Veggie! Dairy Free Grated Parmesan Topping
- 2 tsp neutral tasting oil (Safflower or refined coconut)
- ¼ tsp sea salt, plus more to taste
- ¼ tsp finely ground black pepper, plus more to taste
INSTRUCTIONS
- Pre-heat oven to 400° F.
- Prepare brussels sprouts by trimming bottom off, and slicing brussels sprout in half, vertically. Remove any loose outer leaves.
- In a large bowl whisk together oil, lemon juice, garlic, mustard, maple syrup, sea salt, and pepper, until even. Add brussels sprouts and coat well.
- In a separate bowl, add breadcrumbs, GO Veggie! Dairy Free Grated Parmesan Topping, 2 teaspoons oil, sea salt and pepper. Whisk.
- Grease a 9 x 12 baking dish and add brussels sprouts. Top with parmesan breadcrumb mixture.
- Roast for about 25 minutes, stirring occasionally, until Parmesan breadcrumbs are well browned.
- Recipe by ©Spork Foods, GO Veggie! Chef Ambassadors
NUTRITIONS INFORMATION
