ROASTED BRUSSEL SPROUTS
Always a hit every time. Kid approved, time and time again!
Brussel sprouts (quantity depends how many you're cooking for and how much they eat)
Optional: other veggies like peppers, carrots, onions, whatever you feel like that day
2 tbs organic coconut oil (or enough so it doesn't stick and to give it flavor/healthy fat)
Dash of Celtic salt and ground pepper
Preheat oven to 400 degrees.
Wash brussel sprouts and cut off the stems. Cut in half (or fourths depending how big they are) If you're in a big rush and feeling lazy, you can leave them whole too. However, if you want them to cook faster, the smaller you get them the faster they'll cook, so it's up to you!
Wash other veggies and chop and/or slice those up as needed.
Heat your cast-iron skillet on medium. Sear your veggies with coconut oil, ground pepper and Celtic salt.
Roast in the oven at 400 for 18-20 minutes or until soft.
The leaves that fall off get really crispy and taste like chips!
Add fresh herbs like rosemary, thyme or basil if you have some on hand and enjoy!