- 4 cups of Brussel sprouts
- 2 Tablespoons of ghee
- black pepper
- balsamic vinegar, hot sauce, or coconut aminos
Trim bottoms of sprouts (about four cups) and cut them in half.
Melt 2 Tablespoons of ghee and toss with Brussel sprouts on a foil lined baking sheet.
Enjoy as is, or drizzled with some balsamic vinegar, hot sauce, or coconut aminos.