Roasted Sriracha Brussel Sprouts with Vegan Feta and Balsamic Glaze |
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SERVES 4PREP 12m•COOK 30m
Balsamic Glaze
| 1 | cup | balsamic vinegar | ||
| 1 | tablespoon | maple syrup | ||
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At medium-low heat, mix balsamic vinegar with maple syrup for 10-15 minutes.
After 15 minutes, take it off the heat and let cool. The glaze will thicken further once cool.
Main Ingredients
| 1 | pound | brussel sprouts, halved | ||
| 1 | tablespoon | sriracha | ||
| 1/2 | tablespoon | |||
| 1/4 | teaspoon | salt | ||
| 2 | tablespoons | vegetable oil | ||
| 1 | tablespoon | Violife Just Like Feta, crumbled | ||
| 1 | tablespoon | pomegranate seeds | ||
| 2 | sprigs | cilantro | ||
| 2 | tablespoons | Balsamic Glaze | ||
| 1 | tablespoon | walnuts, toasted |
Preheat oven to 450F.
Toss brussel sprouts with vegetable oil, salt, sriracha, and Just Date Syrup.
Roast in the oven for 12-15 minutes.
Assemble dish by placing the roasted brussel sprouts, crumbled Violife Just Like Feta, walnuts, and pomegranate seeds.
Drizzle Balsamic Glaze, then garnish with cilantro.