| 4 | 15 | 112 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 454 gm | Brussels sprouts |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Apple cider vinegar |
| 1/2 tsp | Himalayan sea salt |
1. Preheat oven to 350°F degrees.
2. To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.
3. Place sprout leaves in a bowl and toss with olive oil, vinegar, and salt.
4. Lay leaves in a single layer on a parchment lined baking sheet. Roast in oven 7 to 10 minutes until crisp and slightly browned. Remove from oven, let dry, and cool completely on baking sheet before storing.
Brussels Sprouts
are a good source of fiber which may help to promote healthy digestion!
| Vegetables | 1.5 |
