Ingredients:

• 1 1/2 lbs Brussels Sprouts, ends trimmed and yellow leaves removed
• 3 tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 400°.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.  Pour onto a baking sheet and place on the center of oven rack.
3. Roast in the preheated oven for 30-45 minutes, shaking pan every 5-7 minutes for even browning.  Reduce heat when necessary to prevent burning. Sprouts should be darkest brown, almost black, when done.  You can adjust seasoning with kosher salt, if necessary.

Ingredients:

Honey Cashew Dipping Sauce

Egg Rolls:

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onions
• 1 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1. Prepare dipping sauce and refrigerate
2. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
3. Distribute filling evenly onto center of each egg roll wrapper.
4. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
5. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
6. Repeat with remaining wrappers.
7. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
8. Drain on brown paper bags.
9. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.