KISS Brussel Sprouts

Brussel sprouts are in season! They look like tiny little cabbages your Barbie and Ken dolls would find the perfect size.  They are packed with goodness for your gut.  If you order them in a restaurant, they are often baked or roasted in lots of sugar.  This is a recipe that uses zero refined sugar and is as simple as simple can be to make.

2 c Brussel sprouts

2 T muun chi fermented roots (or chopped garlic, ginger and turmeric and 1 T raw honey)

2 T olive oil or avocado oil

Salt and pepper to taste

Optional 2 T muun chi Seed and Nut Crunch or your favorite nuts and seeds

Preheat oven to 450 degrees.

Cut the Brussel sprouts in half and save the stem for broth. Wash the sprout halves and spin dry or tap dry. Toss the halves in the mixture of roots with the honey and oil. Season with salt and pepper and place in a shallow baking pan.  Bake in hot oven for 18-25 minutes until brown and crispy. (Check at 18 min to make sure they don’t burn or if you have a hot oven bake at 425 degrees)

Sprinkle the seeds and nuts and serve hot or cold. Enjoy while also knowing that they are filled with vitamin K to support healthy bones, and vitamin C for immunity and skin.