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This is a delightful, easy way to cook one of my favorite Brassica family vegetables – Brussels sprouts! This recipe is a perfect reminder that cooking allergen-free does not need to be complicated or difficult. Batch-cook these roasted Brussels as your veggie side for the week or add it to a protein and salad for a weeknight dinner.
- 2 pounds Brussels sprouts, ends removed and quartered
- ⅓ cup avocado oil
- ½ bunch cilantro, chopped
- ½ lemon, zest and juice reserved
- ¾ teaspoon sea salt
- Preheat the oven to 425 degrees F.
- Place the sprouts in a heavy-bottomed roasting pan, add the oil, and stir to combine. When the oven is ready, cook for 10 minutes and giving a good stir. Cook for 20 more minutes, without stirring, until sprouts are soft and browned.
- Add the cilantro, lemon zest, juice, and salt and stir to combine. Serve warm.
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