3 cups of Brussels Sprouts
Pat of organic, grass-fed butter*
Salt and Pepper
Optional: Korean Red Pepper Paste
Pre-heat oven to 375F. Rinse Brussels Sprouts. Cut off stems and slice them into thin shavings, place shavings in large bowl. In small saucepan, heat butter until melted. Pour butter onto shavings and massage well with hands. Add leaves of a few sprigs of fresh thyme, a squeeze of lemon juice and season with salt and pepper. Roast in oven for 30 minutes or until shavings turn golden brown. (You may need to shift them a bit with a spatula half way) Serve with a drizzle of Korean red pepper paste.
*Replace with sunflower or grapeseed oil to make vegan.