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Chai Spiced Brussels Sprouts

These Chai Spiced Brussels Sprouts are the perfect side dish for any fall meal! Paleo and Whole30 approved!

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 Chai Spiced Brussels Sprouts are the perfect side dish for any fall meal! Paleo and Whole30 approved!

These went perfectly with my Herb Crusted Pork Tenderloin!

These Chai Spiced Brussels Sprouts are the perfect side dish for any fall meal! Paleo and Whole30 approved!

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These Chai Spiced Brussels Sprouts are the perfect side dish for any fall meal! Paleo and Whole30 approved!

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Chai Spiced Brussels Sprouts

Ingredients

Chai Spice Mix:

  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground ginger

Brussels:

  • 2 pounds brussels sprouts, ends trimmed off & cut in half
  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos*
  • 1/2 teaspoon salt

Instructions

  1. 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!
  2. *If you are not avoiding soy you can use Soy Sauce or Tamari in place of coconut aminos.

 

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