SERVES 8 (MAKES 16 SKEWERS)
Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.
¼ cup lemon juice
3 Tbs. pure maple syrup
1 Tbs. hemp oil
2 tsp. fresh thyme leaves, whole (if small and tender), or finely chopped
32 Brussels sprouts, trimmed and halved (about 2 lbs.)
2 Tbs. safflower oil, or other high-heat oil
Preheat oven to 500°F. Whisk together lemon juice, maple syrup, hemp oil, and thyme in small bowl to make dipping sauce. Set aside.
Toss Brussels sprouts with oil on large, rimmed baking sheet, and season with salt and pepper, if desired. Add 1 Tbs. water to pan, and arrange Brussels sprouts cut-side down. Cover tightly with foil.
Roast 10 minutes, remove foil, then roast 10 to 15 minutes more, or until Brussels sprouts are heavily browned. Toss with 2 Tbs. dipping sauce, and let rest until cool enough to handle but still warm.
Thread 4 Brussels sprout halves onto each skewer, and arrange on platter. Serve warm, with remaining dipping sauce on side.