By Dr. Sirisha Potluri:
Ingredients:
• lemon juice,/ lime juice or balsamic vinegar
• maple syrup or date syrup (optional)
• Salt & Pepper, to taste
• garlic powder, to taste
• Freshly made mustard seed powder 1 teaspoon.
• Red chili powder to taste
• Turmeric and black pepper powder
Instructions:
- Preheat oven to 400.
- Frozen Brussels sprouts can be used, but fresh is much better, in my opinion.
- Always wash fresh Brussels sprouts with warm water to remove any grit and germs. I like to
toss them into a colander and rinse them under warm water. - Cut Brussels sprouts half way in length.
- I usually place the sprouts on a baking sheet covered with parchment paper for oil-free baking.
It also makes clean-up a breeze, because the baking sheet only needs to be wiped and put away. - Just make sure that the sprouts are in a single layer and not overlapped, so they can cook well
and have a chance to get nice and crispy - Next, I like to mist the sprouts with lime juice and maple or date syrup and then sprinkle with
salt, pepper, and garlic powder and other spices. - Bake at 400 for approximately 20-30 minutes, until Brussels sprouts are crisp on the outside
and tender on the inside. - They can also be made in an air fryer @ 360°F for 12 minutes
