Ingredients

The following ingredients have 3 Servings
  • 1 lb brussels sprouts, washed, dried and trimmed
  • 3 TBS avocado oil, divided
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 3 TBS pumpkin puree (canned pumpkin)
  • 3 TBS mayo* (paleo or vegan)
  • 1 TBS sriracha**

Instruction

  •  After brussels sprouts have been trimmed cut larger sprouts lengthwise, while leaving smaller ones whole. Toss in bowl with 2 tablespoons avocado oil and ground cinnamon, using hands to coat if necessary.
  • Heat a large cast iron skillet over medium heat. Once the pan is hot add remaining avocado oil and coated cinnamon brussels sprouts in single layer.
  • Cook brussels sprouts on one side, allowing them to sit for 3-4 minutes. Then toss and stir brussels sprouts to cook on other side, another 3-4 minutes.
  • Lower heat if necessary and cook the brussels sprouts another 6-8 minutes, stirring occasionally, until sides are golden. Remove from heat and cover with lid.
  • While the cooked brussels sprouts are resting in the pan make the spicy pumpkin aioli: simply mix together pumpkin puree, mayo and sriracha sauce until combined.
  • Serve brussels sprouts with spicy pumpkin aioli and enjoy as an appetizer or great side dish!