Roasted Brussel Sprouts with Sandpiper Drizzle
Ingredients
1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup Sandpiper Nut Butter, warmed slightly for drizzling
Instructions
Preheat oven to 425°F.
Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Arrange the Brussels sprouts cut-side down in a single layer.
Cover the baking sheet tightly with aluminum foil and roast for 20 minutes.
Remove the foil and continue roasting for 15 minutes, or until the Brussels sprouts are tender inside and deeply caramelized around the edges.
Transfer to a serving platter and drizzle generously with warmed Sandpiper Nut Butter.
Serve immediately.
Notes
A sprinkle of flaky sea salt adds a nice finishing touch.
Delicious alongside roasted chicken, grilled steak,
Crispy roasted Brussels sprouts paired with the sweet and savory flavor of Sandpiper Nut Butter. An easy elevated side dish.
