Ingredients: 1 pound Brussels sprouts 1 1/2 TBSP Bella Vado® Garlic Avocado Oil 1/2 tsp pink sea salt (less or more to taste) 1/2 tsp black pepper Directions: 1. Preheat oven to 425° and line a baking sheet with parchment paper. Wash the Brussels sprouts and cut them in half.. 2. In a bowl, combine sprouts, Bella Vado® Garlic Avocado Oil, sea salt, and black pepper. Toss the Brussels sprouts to coat completely. Drizzle more oil if necessary to coat. 3. After the sprouts are coated, spread them out in an even layer on baking sheet. 4. Roast in the oven for 15 minutes, and then toss sprouts with a pair of tongs. Pop them back in the oven for about 5-10 more minutes until browned on the outside and tender on the inside. 5. Serve warm, at room temperature, or cold.
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