1 lb. fresh brussel sprouts
1 head of garlic, peeled and separated into cloves
1 TBSP of ghee, melted
3 cloves garlic, minced (about 1 TBSP)
1 TBSP coconut aminos
½ TBSP dijon mustard
Ground black pepper, to taste (Omit for Level 3)
Preheat the oven to 400° F. Cover a large baking sheet with parchment paper.
Cut the brussel sprouts in half lengthwise, keeping the leaves that fall off. (They will turn into crispy chips in the oven!) In a large bowl, mix the brussel 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 a baking sheet and roast 35 – 45 minutes. Taste and add more pepper and salt if necessary.
Original Recipe from Well Fed 2