Glaze made with agave nectar, orange & lime juice, diced shallots, sweet peppers, and salt. Vegan and very delicious! I created the reduction over low heat in a sauté pan, then turned up the heat after adding the sprouts. Once the glaze turned cloudy, I transferred everything to the oven and roasted for about ten minutes.
I ate this as just a plate o’ sprouts, but I bet it’d be good over quinoa or rice, or even as the basis of a stir fry.