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Ingredients
- Ingredients
- 1 lb brussels sprouts ends trimmed 1 tbsp coconut oil
- 1/4 cup pecans
- 1/2 red onion sliced
- 2 tbsp dried cranberries
- 2 stalks green onions chopped
- 2 tbsp extra virgin olive oil
- Juice from 1 lemon
- 1 tbsp balsamic vinegar
- 1/2 tsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- salt and pepper to taste
- Radish Sprouts for garnish Crumbled bacon optional, optional
Ingredients
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Instructions
- Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.
- Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet. Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. Remove from the oven and transfer to a separate plate to keep from browning further. Raise the oven temperature to 400 degrees F.
- Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.
- Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
- While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.
- Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.
- Season with more salt and pepper, if needed and garnish with crumbled bacon and radish sprouts Serve warm or cold.
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