Ingredients:
- 1 pound fresh Brussels sprouts
- 1 head garlic, peeled and separated into cloves
- 1 tablespoon ghee, melted
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon coconut aminos or homemade substitute
- 1/2 tablespoon Dijon mustard
- ground black pepper
Method:
- Preheat the oven to 400F. Cover a large baking sheet with parchment paper.
- Cut the Brussels sprouts in half lengthwise, keeping the leaves that fall off. (They’ll turn into crispy chips in the oven!)
- In a large bowl, mix the Brussels sprouts and the whole garlic cloves with the ghee, minced garlic, coconut aminos, mustard, and a robust sprinkle of black pepper.
- Spread the sprouts in a single layer on the baking sheet. Roast 35-40 minutes. Take a bite, then add more pepper (and a pinch of salt), if necessary.
Source: http://meljoulwan.com/2014/02/07/wf2-recipe-garlic-mustard-brussels-sprouts/
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