Sweet and Tart, Crispy Brussels Sprouts (Gluten Free)
These Sweet and Tart, Crispy Brussels Sprouts made gluten free are so deliciously crispy and sweet with hints of tartness too. They're also
Equipment
- 1 cast iron, rimmed stone pan or rimmed baking sheet
Ingredients
- 2 lbs. Brussels sprouts trimmed and halved
- 2 ½ tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon maple syrup
- ½ teaspoon paprika gluten free
- ¼ teaspoon garlic powder gluten free
- ½ teaspoon Kosher salt more to taste
- a sprinkle of black pepper crushed
- ⅛-¼ teaspoon Aleppo Pepper or Crushed Red Pepper, optional, gluten free
- 8-10 ¼" wide orange peels
- whole cranberries
Instructions
- Preheat oven to 450 degrees.
- Place the Brussels sprouts on a rimmed stone pan or cookie sheet or large cast iron skillet. Drizzle with olive oil. Stir together the honey and maple syrup, paprika, and garlic powder. Drizzle over the Brussels sprouts. Add the black pepper, Aleppo pepper, and salt. Toss in the orange peel.
- Roast for 10 minutes. Add the cranberries. Roast for 10-15 minutes more or until browned and crispy on the edges.