Ingredients – 1 pound Brussels sprouts ends trimmed and halved – 1 tablespoon avocado oil or high heat oil of choice – 1 tablespoon apple cider vinegar – 1 teaspoon garlic powder – 1 teaspoon smoked paprika – 1 teaspoon sea salt Dipping Sauce – 1/2 cup mayonnaise or plain Greek yogurt – 1 tablespoon Dijon mustard – 1 tablespoon apple cider vinegar – 1 tablespoon Coconut Aminos or gluten-free tamari – 1/2 teaspoon sea salt – 1/2 teaspoon fresh ground black pepper
– Trim and halve the Brussels sprouts.
– Meanwhile, combine mayonnaise, Dijon mustard, apple cider vinegar, coconut aminos, salt, and pepper in a small bowl. Whisk to combine.
Serve the Brussels sprouts warm with the dipping sauce. Enjoy!