Brussel Sprouts

Like you've never had before.

I'm bringing brussels back... yep.

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I’ve gotten a lot of requests from friends, lovers, and strangers to share my brussel sprout recipe and I thought I’d just put it into my blog post so it can be public knowledge until the end of time/internet. The intricacy of the recipe may make me look like I have too much time on my hands (which, currently, I do) but I assure you this brussel recipe has been an evolving process since I was first introduced to the amazingness of this wonderful sprout of goodness by my former roommate, Puanani Brown, in the spring of 2012. I hope you all enjoy these Sprouts 10.0.

Pre-heat the oven to 450 degrees.

Cut the bottoms off of the brussel sprouts and then cut the sprouts the long way, in thirds.

Cut up a cauliflower, 2 big fuji apples, 2 sweet potatoes (in thin circles), a huge red onion, and a box-worth of little cherry tomatoes in half.

Mix all of these things with a bag of dried blueberries, goji berries, cranberries, shaved almonds and flax seed.

Douse everything in olive oil, amino acid (found next to the soy sauce at Wholefoods), and zig-zag a squirt of honey, cinnamon, and salt over everything.

Toss everything together so all of the ingredients are distributed evenly then place the pan in the oven.

After 15 minutes, take the pan out and toss everything upside down again and then bake it for another 15 minutes.

When the brussel sprouts are crispy yet moist, they are done and ready to be devoured :)