Rosemary Roasted Brussels Sprouts
Fresh sprouts are roasted in a rosemary-infused oil, resulting in a flavorful, crispy dish, perfect as an entrée or side.
- 1 lb Brussels sprouts
- 2 teaspoons minced garlic
- 2 teaspoons coconut aminos
- 1 teaspoon fresh rosemary
- 1 tablespoon avocado oil
Preheat oven to 375 degrees F.
Dice rosemary and garlic; mix them with avocado oil and allow them to rest while preparing the remaining ingredients.
Clean Brussels sprouts, cutting large sprouts in half and slicing an "X" into the base of smaller sprouts.
Toss sprouts with coconut aminos and in the oil and spice mixture.
Spread sprouts on a greased baking sheet. Bake for 20 minutes and stir.
Bake for a final 10-20 minutes, until the edges are crispy. Serve hot.