Maple Roasted Brussel Sprouts & Broccoli with Dried Cherries and Almonds

Yield: serves 4-6

Ingredients:

• 1 small bunch of broccoli, broken in to florets and stems thinly sliced
• 14-15 brussels sprouts
• 4 tablespoons of Bragg Liquid Aminos
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• 1/3 cup + 1/3 cup nutritional yeast, separated
• 1/3 cup dried cherries
• 1/3 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 400 degrees. Lightly spray a 9x13 casserole baking dish with olive oil and set aside. 
2. Mix Bragg liquid aminos , maple syrup, and olive oil in a large bowl. Set aside.
3. Trim the brussels sprouts of any dirty/yellow/wilted outside leaves. Rinse them off. Trim stem off and cut each one length wise. Add the brussels sprouts and broccoli to the large bowl. Toss and coat every piece in the sauce.
4. Sprinkle 1/3 cup of nutritional yeast over the vegetables. Toss and coat. Pour the contents of the bowl in to the prepared baking dish. Bake for 25 minutes, stir once half way through. Remove, pour remaining 1/3 cup nutritional yeast over the vegetables and mix to combine. Mix in the dried cherries. Sprinkle with the toasted almonds and serve.

Recipe Credit: unknown.