Name: Roasted Brussels with Walnuts and Maple Cinnamon Ghee
Ingredients: 1 bag fresh Brussel sprouts; (washed, removal of bad leaves); 2 tablespoons Maple Cinnamon Ghee ((can use less for Paleo diet - 1 Tbsp. of Maple Cinnamon Ghee registers 1 gram sugar)); 1 cup whole or halved walnuts; salt and pepper to taste

Roasted Brussels with Walnuts and Maple Cinnamon Ghee

Brussels Sprouts with Walnuts and Ghee

Roasted Brussels with Walnuts and Maple Cinnamon Ghee

Serves 4-6 as a side dish.

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Course Main Dish, Side Dish

Cuisine Lactose-Intolerant, Paleo

Ingredients

1 bag fresh Brussel sprouts; washed, removal of bad leaves
2 tablespoons Maple Cinnamon Ghee (can use less for Paleo diet – 1 Tbsp. of Maple Cinnamon Ghee registers 1 gram sugar)
1 cup whole or halved walnuts
salt and pepper to taste

Instructions

Preheat oven to 400F.
Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
Place on a baking sheet lined with parchment paper and roast 20 – 25 minutes depending on desired tenderness. Toss every 10 minutes. After 20 minutes, add the walnuts tossed with the remaining Maple Cinnamon Ghee.
Roast another 5 – 10 minutes.
Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.

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