Serves 4
2 cups Brussels sprouts, trimmed and quartered
1 tablespoon grate ginger
1 tablespoon grated garlic
1 tablespoon canola or olive oil
Salt, to taste
2-3 tablespoons Royal Rose Three Chiles Syrup
Preheat oven to 400 degrees. Toss vegetables, ginger, garlic, salt and oil together in a mixing bowl and turn onto a baking sheet. Roast in the oven for about 20 minutes or until the Brussels sprouts are beginning to brown and the leaves are getting crisp. Drizzle 2-3 tablespoons of Royal Rose Three Chiles Syrup over the vegetables and return to the oven for another 5-10 minutes. This recipe can also be used for asparagus, squash, carrots or your favorite root vegetable.
