Coconut Tahini Roasted Brussels
Ingredients
- coconut tahini roasted brussels:
- 2 lbs brussels sprouts, washed and halved
- 2 tbsp avocado oil
- 1 tbsp coconut vinegar
- can swap with red wine, white wine,
- or balsamic vinegar)
- 1 tbsp coconut aminos
- a must have in my fridge)
- 1 tbsp apple cider vinegar
- 2 tbsp flax meal
- gives a good texture)
- 2 tbsp tahini
- 1 tsp garlic powder
- sea salt
- seasonings of choice
- 1/2 lemon (reserve for after cooking)
Preparation
Toss Brussels with all but the lemon and lay flat on a line baking sheet
Roast for 35 minutes or until browned and crispy
Squeeze with lemon
