Chai Spiced Brussels Sprouts
Chai spices, pumpkin pie spices, holiday spices… they are all pretty similar but I have to say Chai might be my fave. I also love how easy it is to whip together your own spice blend! My girl Lee from Fit Food Finds is the master so I snagged her chai spice blend for this recipe. Cardamon is what sets chai apart from the others. Fun fact about Cardamom – it is the 3rd most expensive spice after vanilla and saffron! These are the things I learn when I google Cardamom. Anyhow! When you eat brussels sprouts at least 4 nights of the week, you tend to experiment with new ways to eat them.
I was looking in my spice cabinet while pondering a new combo the other day and all of the holiday spices were front and center. I thought it would be funny to give chai spice a try on this savory dish and honestly didn’t think it would work out! Well I was shocked when I could not stop eating them. SO GOOD! I am super excited to get you this recipe right before thanksgiving too – it would be perfect for turkey day!! What are your plans for the big day??
These went perfectly with my Herb Crusted Pork Tenderloin!
Chai Spice Mix:
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 3 teaspoons ground ginger
- 2 pounds brussels sprouts, ends trimmed off & cut in half
- 1 tablespoon olive oil
- 2 tablespoons coconut aminos*
- 1/2 teaspoon salt
- In a small bowl combine chai spices. Preheat oven to 425 degrees. Line a baking sheet with foil and add brussels sprout halves to the pan. Pour oil & coconut aminos over brussels and toss to coat. Sprinkle 2 tablespoons of the chai spice mix & salt over the brussels and toss to coat. Flip the brussels sprouts cut side down on the pan and roast for 25-30 minutes or until browned and tops are crispy. Enjoy!
- *If you are not avoiding soy you can use Soy Sauce or Tamari in place of coconut aminos.