Ingredients:

2T Balsamic Vinegar (The one from The Fresh Market is super tasty if you haven’t tried it!)

4T Unrefined Coconut Oil

1t Himalayan Salt

Large Pinch of Ground Black Pepper (To Taste)

Large Pinch Garlic Powder (To Taste)

2 Pounds Brussel Sprouts (halved lengthwise)

Instructions:

Combine all ingredients in a large tupperware container with a lid or large ziploc bag. Shake until sprouts are well coated with oil and seasonings.

At this point you can either go ahead and bake them or put the container in the fridge overnight if you’re getting ready for a party or dinner the next day. I’ve prepped these the night before and they turned out perfectly!

On a large baking sheet with a low rim (NOT a deep casserole dish - they will take significantly longer to cook and may get soggy), lay out all the sprout halves cut side down.

Bake at 350 for 25-30 minutes.

Sometimes depending on the size of the sprouts you use, cook time can vary a little.

Recommended Cutco Products: 5” Petite Santoku or 7” Santoku, Medium or Large Cutting Board