Beetiful Balsamic-Glazed Brussels Sprouts
By Esther Boateng
Jazz up your brussels with this bold flavored balsamic glaze made with three-beet powder. Mix your desired amount of balsamic vinegar, olive oil and three-beet powder until the ingredients are well combined and pour it over perfectly baked brussels sprouts.
Beetiful Balsamic-Glazed Brussels Sprouts
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Ingredients
-
2+ Tbsp. Dr. Cowan’s Garden Organic Balsamic Vinegar
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1 Tbsp. Dr. Cowan’s Garden Olive Oil
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1 level Tbsp. Dr. Cowan’s Garden Organic Three-Beet Powder
- Approximately 20 brussels sprouts
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1 Tbsp. Dr. Cowan’s Garden A2 Ghee
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1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
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Pinch Dr. Cowan’s Garden Organic Pepper Salt
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1/4 tsp. Dr. Cowan’s Garden Pluck All-Purpose Seasoning
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Dash Jaya Raw Fermented Probiotic Hot Sauce
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Handful Dr. Cowan’s Garden Crispy Sprouted Organic Almonds, crushed (optional)
- handful chopped chestnuts, (optional)
Directions
Pre-heat oven to 350 degrees F.
- To a small bowl or cup, add balsamic vinegar, olive oil, and three-beet powder and mix. This is your balsamic glaze.
- Clean brussels and remove any gnarly layers.
- Cut brussels in half.
- Add 1 Tbsp. ghee to a moderately heated pan until the ghee melts. Remove the pan from the stove.
- To the pan of melted ghee add brussels, wild ramp, pepper salt, and all-purpose seasoning, and gently toss until brussels are fully coated.
- Transfer brussels from pan to a baking tray lined with parchment paper and bake for approximately 15 minutes or until cooked throughout. Set pan aside.
- Remove the brussels from the oven and transfer to the pan you used earlier.
- Pour balsamic glaze onto brussels and gently toss until fully coated.
- Garnish brussels with crushed almonds and/or chopped chestnuts and a dash of fermented hot sauce and serve with your protein.
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