Crispy Roasted Brussels Sprouts with Coconut Aminos
Ingredients
- Brussels sprouts
- 1-2 tbsp coconut oil or olive oil or ghee (optional for non-vegans)
- 1/2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- Pink sea salt to taste
- Pepper to taste
- A pinch of turmeric
- A pinch of kelp flakes
Preparation
Cut Brussels sprouts in halves and quarters and discard the tough outer layer.
Toss with 1-2 tbsp oil, 1/2 tbsp apple cider vinegar, 1 tbsp coconut aminos, salt, pepper, a pinch of turmeric, and a pinch of kelp flakes.
Roast on a baking sheet lined with parchment paper for 37-40 minutes or until crispy.
Note: Kelp flakes provide iodine for thyroid support and can be sourced from stores like Thrive Market or Amazon; they are also great for salads, dressings, and marinades.
