4-6 cups of Brussels sprouts, washed
2-3 tablespoons of coconut oil or avocado oil
2 tablespoons of Tamari gluten-free soy sauce
1 tablespoons of raw honey
1 teaspoon of garlic powder
1 teaspoon of ground cumin
2 large cloves garlic, smashed and chopped
Zest of 1 lemon
Sea salt/Black pepper to taste

Pre-heat oven to 400. Slice of ends of Brussels sprouts and chop in half. Save outer leaves and ends. Transfer all sprouts, ends and leaves into large bowl. Add in garlic, garlic powder, cumin, lemon zest, raw honey and Tamari and mix well until well coated with your hands. In a large cast-iron pot, heat coconut oil until melted. Remove from heat. Add in Brussels and coat well with hands again. Season with salt and pepper. Roast in oven for about 30-45 minutes until browned and crispy. (Every 5-10 minutes, shake the pan well.) Serve hot.

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