Cider Roasted Brussels Sprouts



2 pounds Brussels sprouts
4 tablespoons olive oil or avocado oil
1-2  tablespoons maple syrup to taste
Pinch of sea salt
Pinch of freshly cracked pepper
3/4 cup apple cider
Pinch of cinnamon and nutmeg (optional)


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Preheat oven to 375 degrees.

Wash and remove outer leave of the Brussels sprouts. Chop into halves or small pieces depending on consumer preference. Put into a large bowl and toss with oil, salt, pepper.

Spread onto a large baking sheet. Roast for 30-40 minutes until fork tender. Be sure to turn frequently to brown evenly.

Pour apple cider and maple syrup into a small sauce pan. Stir and cook until it comes to a simmer. Simmer until it reduces to a syrupy liquid.

Once the sprouts are finished cooking, coat with the apple cider sauce. Sprinkle with cinnamon and nutmeg to taste. 

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