Here is a recipe from my new cookbook available now! Over 250 sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!
¼ cup coconut oil or ghee
2 tablespoons creamy white mustard 2 tablespoons Lakanto sweetener
1 teaspoon wheat-free tamari
2 pounds Brussels sprouts, cored and quartered
Preheat oven to 400 degrees.
Whisk first four ingredients together in medium-size bowl. Add Brussels sprouts and toss to coat.
Spread sprouts evenly on a baking sheet and roast until cores are tender, approximately 25 minutes. Stir sprouts and rotate pan halfway through cooking time. Serve hot.
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