Ingredients

The following ingredients have 4 Servings
  • 1 lb brussels sprouts (ends trimmed)
  • 1 tbsp coconut oil (or your favorite cooking oil)
  • 1/4 cup sliced almonds
  • 1/2 red onion (sliced)
  • 2 tbsp dried cranberries
  • 2 stalks green onions (chopped)
  • 2 tbsp extra virgin olive oil
  • Juice from 1 lemon
  • 1 tbsp balsamic vinegar
  • 1/2 tsp maple syrup (Omit for Whole30)
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • Salt and pepper (to taste)

Instruction

  • Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.
  • Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.
  • Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. 
  • Remove from the oven and transfer to a separate plate to keep from browning further.
  • Raise the oven temperature to 400 degrees F.
  • Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.
  • Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
  • While the brussels sprouts are roasting, combine the rest of the ingredients (except almonds), in a large mixing bowl and toss together.
  • Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat, then add the almonds and toss gently.
  • Season with more salt and pepper, if needed.
  • Serve warm or cold.