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Serves 4 • Prep : 10 min • Cooking: 45 min • Recipe by Vegelizious.
700 g Brussels sprouts, 2 tbsp maple syrup, 1 tbsp olive oil, 1 pinch chili flakes (optional), salt & pepper
Dressing: 2 tsp blanched almond butter, 1 tbsp mustard “original”, 1 tbsp lemon juice, 2 tbsp cold water, 1 tbsp olive oil (+ extra for roasting the garlic bulb), 1 whole garlic bulb, salt & pepper