It’s true. I can’t get enough of these things. It became serious even when it was only your average, run-of-the-mill roasted veggie addiction. (Mmmm, roasted cauliflower with parmesan cheese or crispy roasted Brussels sprouts…) But now, NOW it’s worse, because I’ve discovered the sauce. I saw something similar on Facebook that called for a fancy hotpepper sauce, but I had Franks in the fridge (which has a short, recognizable and pronounceable ingredient list), so that’s what I used, and wow, my mouth and I were very happy. Kent and the kids were all over it, too. Here’s how I did it…
- 2# Brussels sprouts, you could also cut up a head of cauliflower or broccoli, or about 3/4 of medium sized cabbage (any other ideas?) — Brussels sprouts are definitely my favorite, though… Imagine how extra delicious this will be in the summer when we have locally-raised produce grown in nutrient-dense soil!
- 1/8 to 1/4 cup or so (about 2-4 Tablespoons) ghee, melted
- 1/8 to 1/4 cup or so olive oil – these amounts don’t have to be exact, just use enough to cover the vegetables well — I use 1/4 cup of each
- Sea salt and pepper to your taste
In a bowl or on a baking sheet, mix the vegetables and fats together, I use my hands to make sure it’s all covered well. Sprinkle with sea salt and pepper, and bake at about 375* (or broil if you watch it closely) until golden brown and crispy. (Read more about healthy fats here.)
This sauce step is optional but oh so unbelievably DREAMY, the spicy and sweet go perfectly together:
- Stir together equal parts of your favorite hot sauce and real maple syrup – about 1 Tablespoon of each per person you’re serving. You could also use raw honey instead of syrup, and I think experimenting with different hot sauces would be fun, too. My sister is diabetic and uses just the hot sauce over top of her veggies and says she’s just as addicted.
You can use it for a dipping sauce, or just pour it over the top and ENJOY. I’d love it if you’d SHARE this post with the buttons below. Thank you!
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