The Sunday Cookbook: Apple Cider Brussel Sprouts
1lb Brussel Sprouts, rinsed and trimmed, and cut in half
¼ cup oil
2 tbsp date sugar
1 tsp sea salt
¼ cup apple cider
Preheat oven to 425°F.
In a heated skillet, stir the date sugar and salt into the oil. Cook the mixture until sauce begins to thicken.
Stir in the apple cider and continue to cook until the mixture begins to thicken up again.
Add the prepared Brussel Sprouts to a baking pan and pour the mixture over them. Toss to evenly cover all the Brussel Sprouts in the apple cider mixture.
Roast for 25 minutes or until the Brussel Sprouts begin to get crispy and brown.