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Brussels Sprouts

Take while raw and shave them with a knife.

Coat in coconut oil, olive oil, sea salt and some balsamic vinegar.

Sprinkle hot chili flakes on top and put in the oven at 350 spread out over a large cookie sheet.

Cook until crispy and brown.

Cool and enjoy this fabulous treat!

You can also cut in half, steam, and toss with dijon mustard and caraway seeds for a great side dish.

Home Recipes Vegetables Brussels Sprouts