Roasted Brussels with Walnuts and Maple Cinnamon Ghee
A weirdly yummy combo! Brussels, maple and cinnamon but it works. Use either our A2 Grassfed Ghee or our Domestic Grassfed Ghee in this recipe. Serves 4-6 as a side dish.
Ingredients
Method
- 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 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 ghee and Maple Cinnamon Ghee DIY mix.
- Roast another 5 – 10 minutes.
- Serve in a bowl garnished with some more ghee and walnuts if desired. Season with salt and freshly cracked pepper.
Notes
Ghee Gal Tip: You could also toss everything into a slow cooker with a little water and then walk away!
You can also toast the walnuts ahead of time by melting ghee, adding some salt if you like and placing in a 300 F oven for a slow roast. They’re done when golden and your kitchen smells like buttery walnuts!
Roasted Delicata Squash