2 Tbsp melted coconut oil
1 Tbsp raw apple cider vinegar
1/2 tsp sea salt
1 pound Brussels sprouts, halved
- Preheat oven to 350ºF.
- In a large bowl, stir together the melted coconut oil, vinegar, and salt, then add the sliced Brussels sprouts and toss to coat, making sure to rub the mixture into the sprouts well.
- Arrange the coated Brussels sprouts in a single layer on a baking sheet, cut side down, and roast until golden and tender, 25 to 30 minutes. Serve immediately.
PER SERVING 109 calories, 4 g protein, 11 g carbohydrates, 4 g fiber, 2 g sugar, 7 g fat, 6 g saturated fat, 0 mg cholesterol, 268 mg sodium
Source: our sister publication Diabetes Focus (Fall 2015) reprinted with permission from Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally by Megan Gilmore (Ten Speed Press, 2015).