2 pounds Brussels sprouts
4 tablespoons olive oil or avocado oil
1-2 tablespoons maple syrup to taste
Pinch of sea salt
Pinch of freshly cracked pepper
3/4 cup apple cider
Pinch of cinnamon and nutmeg (optional)
Preheat oven to 375 degrees.
Wash and remove outer leave of the Brussels sprouts. Chop into halves or small pieces depending on consumer preference. Put into a large bowl and toss with oil, salt, pepper.
Spread onto a large baking sheet. Roast for 30-40 minutes until fork tender. Be sure to turn frequently to brown evenly.
Pour apple cider and maple syrup into a small sauce pan. Stir and cook until it comes to a simmer. Simmer until it reduces to a syrupy liquid.
Once the sprouts are finished cooking, coat with the apple cider sauce. Sprinkle with cinnamon and nutmeg to taste.