2 pounds brussels sprouts
2 tablespoon olive oil
1/4 cup balsamic vinegar
3 tablespoons NuNature Date Syrup
3 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon ground pepper
Preheat oven to 425° F.
Add olive oil, balsamic vinegar, garlic, NuNature Date Syrup, sea salt, and pepper into a blender and blend until smooth. You can also use an immersion blender for this step. Mix thoroughly.Trim stems and remove any wilted outer leaves from brussels sprouts. Chop brussels sprouts in half and place in a bowl. Pour glaze over sprouts and toss to cover. Spread sprouts in a single layer on a parchment lined baking sheet or directly on a baking stone. Make sure they’re in a
single layer — you may need two baking sheets.
Roast for about 20-25 minutes, stirring once half way through roasting. They’re done when golden brown and crisp-tender. Remove from oven and serve hot.