Sunday, October 12, 2014

Maple Date Sriracha Glaze over Roasted Butternut Squash and Brussel Sprouts



     Maple Date Sriracha Glaze over Roasted Butternut Squash and Brussel Sprouts, so so so good !!!

Ingredients for Maple Date Syrup ~
2 Medjool Dates soaked in water for 30 minutes, pit and drain off water
1/4 teaspoon Maple Extract
1 teaspoon French Vanilla Stevia
1 Tablespoon Erythritol
Dash Cinnamon
Dash Vanilla
1/2 cup water
   
     Mix all ingredients in the Magic Bullet and grind til smooth liquid.

Ingredients for Roasted Butternut and Brussel Sprouts~
2 Tablespoons Maple Date Syrup
1 Tablespoons melted Coconut Oil
Sriracha to taste
Himalayan Salt to taste
Butternut Squash, peeled and diced
1/2-1 pound Brussel Sprouts, cleaned and cut in half
Spray Butter

     Mix together Maple Date Syrup, melted Coconut Oil, and Sriracha to taste, set aside.  Place peeled and cubed Butternut Squash and halved Brussel Sprouts on foil lined cookie sheet, pour Syrup mix on top and mix well, sprinkle with Salt and bake at 425 for 45 minutes, stirring every 15 minutes. Top with Spray Butter.  Enjoy  ;)


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