Prep Time: 5 minutes
Cooking Time: 30 minutes
Yields: 4-6 servings
1 Pound - Brussels sprouts, cut in half or quarters if large
1 Tablespoon - Coconut or olive oil, melted
2 Tablespoons - Balsamic Vinegar
2 Teaspoons - Paprika
2 Teaspoons - Cumin
Pink salt, to taste
Freshly ground pepper
Preheat oven to 375 degrees.
Slice fennel and Brussels sprouts.
Drizzle with oil, balsamic vinegar and add spices. Mix until vegetables are covered. Place on a baking sheet (Brussels sprouts flat/cut side down) and roast for 30 minutes or until brown.
Download the recipe PDF here.