Roasted Brussel Sprouts with Pumpkin Dressing

Friday 10 November 2017
900g Brussel Sprouts 
1 tbsp Maple Syrup
2 tbsp oil
less than 1/4  tsp Cinnamon 
Salt and pepper to taste 

1/3 cup Puree Pumpkin 
1/3 cup Greek Yogurt 
1 tbsp Apple Cider Vinegar 
1 tbsp Maple Syrup + 1 tsp 
1 tsp Minced Garlic 
1 tsp oil 
1/2 tsp Salt 
1/4 tsp Dried Thyme 
Salt and pepper to taste 

Gala Apples 
Dried Cranberries 

1. Clean brussel sprouts, chop off bottoms and then half/quarter. Add remaining ingredients, place on a parchment lined baking sheet. Bake at 425 for around 25/30 minutes, until crispy and browned. 
2. Combine all dressing ingredients, thin out with water if you want a more thin consistency. 
3. Add dressing to brussels and top with apples, walnuts and dried cranberries. Would be amazing with goat cheese and/or bacon as well! 

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