Not only does this dish deliver the perfect balance of heat, sweet, and crunch, but it’s also packed with sulforaphane, the anti-inflammatory antioxidant essential for supporting a healthy liver and the body’s natural detoxification process. A flavorful, nutrient-packed side that’s as good for your immunity this season as it is for your taste buds!

Prep time: 45 -50min • Yield: 4 servings

Ingredients:

Brussels Sprouts:

1 lb Brussels sprouts, trimmed & halved

2 tbsp. extra virgin olive oil

1 tbsp. coconut aminos

¼ tsp. hand-harvested sea salt

¼ tsp. black pepper, ground

1 tsp. ground mustard seed

Sriracha Honey Sauce:

1 tbsp. Dr. Kellyann’s Sriracha Chicken Bone Broth Powder

1 tbsp. raw Manuka honey

2 garlic cloves, peeled & minced

½”  ginger knob, peeled & minced

1 tbsp. sriracha

1 tbsp. coconut aminos

1 tsp. apple cider vinegar, with the mother

3 tbsp. filtered water

Garnish:

¼ cup raw pecans, toasted & roughly chopped

Directions:

1. Preheat the oven to 400°F, and line a large baking tray with parchment paper. Toss the Brussels sprouts with the evoo, coconut aminos, sea salt, and ground black pepper. Roast for 25-30 mins, flipping halfway, until crispy.
2. While the Brussels sprouts roast, whisk together the Sriracha Bone Broth Powder, raw Manuka honey, garlic, ginger, sriracha, coconut aminos, apple cider vinegar, and water. Set aside.
3. When the sprouts are done, remove from oven and lower heat to 350°F. Evenly toss the Brussels sprouts with the ground mustard seed powder. This simple step will significantly increase the sulforaphane content of the dish by adding an active source of the myrosinase enzyme, which activates glucoraphanin, the precursor to this powerful antioxidant.
4. Spread pecans on the tray and toast for 7 minutes or until fragrant.
5. Toss roasted Brussels sprouts in sauce, then top with toasted pecans. Serve to enjoy this season for the perfect balance of heat, sweet, and crunch!

To store, refrigerate in an airtight glass container to last for up to 3 days.