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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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