Best Brussel Sprouts Roasted

Roasted Brussel Sprouts

Ready in 20 minutes

Serves 4 - 6

INGREDIENTS

• 1 lb of brussels sprouts

  Sliced and rinsed

• 1/3 cup of coconut oil, melted

• 1 tsp Sea Salt

• ½ tsp Pepper

• ½ tsp Paprika

• 2 tsp Onion powder

• 2 tsp Garlic powder

• ¼ tsp Cumin

• Dash of Cayenne pepper

• 1 tbsp Olive Oil (optional: Rosemary infused)

• 2 tsp Balsamic Vinegar (I get mine from a local olive oil store)

  TOPPINGS

• Grass-fed butter, Ghee, or Vegan butter

• Organic Cinnamon

EQUIPMENT

Stainless Steel Baking Sheet (I like this one)  with wired stand insert

Parchment Paper

Cutting Board

Large Glass Bowl

PREPARATION

Wash and clean the organic sweet potatoes, cutting off the ends.

1. Preheat oven to 425*

2. Line baking sheet with parchment paper.

3. Wash and pat dry the brussels sprouts.

4. Carefully slice the brussels sprouts in half length wise.

5. Then lay each halved brussels sprout “face down” on the flat side on your cutting board.

6. Carefully, cut each half in thin slices width wise. This creates a shredded effect for each brussels sprout.

7. In a large glass bowl add the sliced brussels sprouts. Add the olive oil and all the dried seasonings.

8. With clean hands, hand rub the seasoning in the brussels sprouts ensuring all sides are coated with the olive oil, coconut oil and the seasonings.

9. Spread the seasoned coated brussels sprouts on the parchment lined baking sheet.

10. Spread out the brussels sprouts with the palm of your hand so that the brussels sprouts lay flat. The goal is for crispy brussels sprouts so they need to be spread out and not “stacked” on each other.

11. Roast for 15 minutes then drizzle traditional balsamic vinegar on top and roast for an additional 5 to 10 minutes. Enjoy!