ACV Roasted Brussels Sprouts

Who doesn't love roasted brussels sprouts?!

They are definitely one of my favorite vegetables, and go great with just about anything! Eat them as a side, in macro bowls, with eggs, throw into salads, or just snack on them during the day.

I will caution that brussels may be harsh on those with sensitive stomachs / digestion, but if you're a lucky one that doesn't have any issues - indulge away!

The key to crispy brussels sprouts is the type oil and how long you cook it. I never suggest overcooking any vegetable as you'll deplete all the nutrients, so this recipe is great in that you'll get the crispy texture without too long of a cooking time.

While I have a few fun recipes for brussels sprouts, this is a super easy & basic recipe that you can't go wrong with. Start here and add on :)

Total Time: 50 minutes

Ingredients:

• 1 lb or more of organic raw brussels sprouts
• 1-1/2 TBSP organic avocado oil (or any high heat oil like coconut oil)
• 1 tsp apple cider vinegar (raw / unfiltered - look for "Mother" on the label) OR coconut vinegar
• Sea salt (to taste)
• Optional : 2 tsp nutritional yeast (gives it a great seasoning - I use Bragg's brand)
• Option to add any other spices like pepper, cayenne, and turmeric

Directions:

1. Preheat oven to 375 degrees 
2. Rinse brussels sprouts thoroughly and discard outer layers that are rough or are falling off
3. Cut sprouts in halves
4. In a large bowl, toss sprouts with oil, apple cider vinegar, sea salt, and optional nutritional yeast
5. Spread onto lined or unlined baking sheet and roast for 35-40 minutes or until outer edges are browned

ENJOY!!