- Preheat oven to 425 F. Prepare carrots and place on baking sheet. Drizzle with oil and disperse. Sprinkle with salt, cumin seeds, coriander seeds, and pepper.
- Roast for 15-20 minutes until just tender, but firm.
- Make the sauce: In a bowl combine and whisk all remaining ingredients. Drizzle over roasted carrots.
Depending on how spicy you and your family like your dishes, use as little or as much as you want. Store in an airtight container.
- Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.
- Bring large pot of water to a boil and cook pasta according to directions. While the pasta cooks, make the sauce.
- Combine garlic and basil in food processor, pulse to a mince.
- Add lemon juice, avocado flesh and olive oil. If sauce is too thick add 1 tbsp of water.
- Season with salt and pepper. Drain pasta, place back in pot. Add avocado sauce and stir until combined.
- Serve with lemon zest, basil leaves and pepper.
Maple Brussels Sprouts with balsamic are the perfect sweet and salty side dish for dinners or holidays. You’ll never wants Brussels sprouts another way!
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