Tapped in Wellness

Name: Roasted Brussel Sprouts w Chili Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Russell Stover Sugar Free Coconut Chocolate Candy; Morton Iodized Salt, 26 Ounce; Spice World Ginger, Minced; McCormick® Smoked Paprika; Organic White Onion; Elephant Garlic; El Guapo® Granulated Onion (Cebolla Granulada); El Guapo® Granulated Garlic (Ajo Granulado); Follow Your Heart Grapeseed Oil Vegenaise

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Roasted Brussel Sprouts w Chili Oil

Serves 415 mins prep30 mins cook

A delicious recipe for roasted Brussel sprouts infused with homemade chili oil, combining garlic, ginger, and spices for an extra kick. The chili oil is easy to make and enhances any dish!

0 servings

What you need

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

cup chili flakes

Russell Stover Sugar Free Coconut Chocolate Candy

tbsp coconut sugar

tsp salt

ginger

tbsp paprika

white onion

garlic

El Guapo® Granulated Onion (Cebolla Granulada)

tbsp granulated onion

El Guapo® Granulated Garlic (Ajo Granulado)

tbsp granulated garlic

Follow Your Heart Grapeseed Oil Vegenaise

fl oz grapeseed oil

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Instructions

1: For brussel sprouts, slice off the stems and cut in half. Toss in salt, pepper, and a little neutral oil.

2: Roast at 400°F for 25-30 mins.

3: For chili oil, cut 1/4 onion and slice your cloves of garlic.

4: On low heat, add the oil, garlic, and onion. Leave to infuse for at least 5 mins.

5: Meanwhile, prep the spices in a medium bowl.

6: Once infused, add the oil with the spices and stir to combine.

7: Store in a sealable container and enjoy.

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