Roasted Brussels Sprouts
14 oz. bag of shaved brussels sprouts (or thinly sliced)
¼ cup olive oil (or coconut oil)
½ cup chopped onion
3 tbsp. butter (Try Kerry Gold!)
sea salt, fresh ground black pepper, and onion powder
Wash and dry brussels sprouts.
In a bowl, mix the shaved (or thinly sliced) brussels sprouts with ½ cup of chopped onion and ¼ cup of oil.
In a large (12 X 18” approx.) pan, spread the brussels sprouts/onion mixture in a single layer.
Sprinkle lightly with salt, pepper, and onion powder.
Dot with slivers of butter.
Roast in oven for 15 minutes on the bottom shelf.
Transfer to top shelf and roast an additional 5 minutes.
Makes 3 to 4 servings