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Roasted Brussels Sprouts with Honey Teriyaki Sauce

No one turns down Brussels sprouts in my house. I know they often get a bad rap, but I think these tiny green sprouts are making a well-deserved come back, and with this recipe, I think you’ll see why they’re becoming one of my favorite things to make.

Ingredients:

  • 1 package of Brussels sprouts (about 2 heaping servings)
  • Salt and pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 3 tbs unsweetened peanut butter
  • 3 tbs honey
  • 2 tbs rice vinegar (or apple cider vinegar, or tarragon vinegar, etc)
  • 3-4 tbs olive oil (separated)
  • 3 tbs of your favorite teriyaki sauce
  • 1/4-1/2 c dried cranberries
  • Half an orange, cut into small pieces
  1. Preheat oven to 400 degrees. Rinse the Brussels sprouts, then cut into halves. Toss in 1-2 tbs of olive oil and arrange on a roasting pan. Flavor with salt and pepper, garlic powder, and chili powder to taste. Roast in the oven for about 20 minutes, or until tender and golden brown.
  2. Fill a small bowl with hot water, and place the dried cranberries in the water to re-hydrate while the sprouts are cooking. Cut up your orange and set aside.
  3. In another medium mixing bowl, whisk the peanut butter, honey, vinegar, the remaining olive oil, and the teriyaki sauce until combined.
  4. When your sprouts are done, drain the cranberries. Toss the sprouts, cranberries, and orange slices in the bowl with sauce. Serve hot and enjoy!

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