~ serves 4; Paleo, vegan, gluten and dairy-free

- Roughly 20 fresh brussels sprouts, washed

- 2 TBSPs melted ghee or coconut oil; avocado oil works great as well!

- ½ TBSP garlic powder

- ¼ teaspoon ground black pepper

- ¾ teaspoon ground sea salt

     Preheat the oven to 385 degrees F and line a large baking sheet with parchment paper (optional - if you want crispier sprouts go without the paper). Start by cutting the ends off of the brussels sprouts and then slice them in thirds or fourths so that they look like flatter discs. It’s ok if the layers separate as you’ll be tossing them and it is bound to happen! Place the chopped brussels sprouts into a large mixing bowl and add the melted oil and seasoning. Toss everything together so that the sprouts are well covered in oil. Place the sprouts on the lined pan and bake for 22-28 minutes or until the leaves are somewhat crisp/browned and the inside of the sprouts are tender.