Servings: 4

2 pounds brussels sprouts 2 pounds brussels sprouts
2 tablespoons lemon juice 2 tablespoons lemon juice
3 tablespoons maple syrup 3 tablespoons maple syrup
1 garlic clove 1 garlic clove
¼ teaspoon cayenne ¼ teaspoon cayenne
¼ teaspoon paprika ¼ teaspoon paprika
¼ teaspoon red pepper flakes ¼ teaspoon red pepper flakes
½ teaspoon sea salt, divided ½ teaspoon sea salt, divided

Preheat the oven to 450°F.
Prepare the brussels sprouts by removing the stems and slicing vertically into halves. This should yield about 6 cups of halved brussels sprouts.
Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper flakes, and ¼ teaspoon of the sea salt into the blender and blend until a smooth marinade forms. In a large mixing bowl, toss the brussels sprouts in the marinade.
Spread out the brussels sprouts face down on two baking trays lined with parchment paper. Make sure to save the leftover marinade in the mixing bowl.
Roast the brussels sprouts for 15 to 20 minutes, until they start to turn golden brown. For extra crispiness, broil them for 1 minute before removing them from the oven. Return the roasted brussels sprouts immediately to the mixing bowl and toss them in the leftover marinade. Sprinkle the remaining ¼ teaspoon of sea salt over the top and serve immediately for best results.
Tip: subheading: Tip:
Don’t skip the step where you reserve the marinade. Tossing the brussels sprouts in the marinade again after roasting causes them to soak up the extra flavor and makes them extra delicious!