Hey friends:) Most of you started your detox on Jan 1st! For those of you who haven’t GET EXCITED! We are still taking a few more people in The 7Day Juicy Cleanse program!
Enjoy this great vegan recipe as a main, or a side dish always remembering we don’t need NEARLY the amount of protein as we’ve been taught we need!
Ingredients:
2 pounds Brussels sprouts, trimmed, halved, outer leaves removed (5-6 cups prepped)
3 tablespoons coconut oil
1 teaspoon dry Harissa spice blend
1/3 teaspoon cinnamon
3/4 teaspoon fine sea salt
White pepper {white is. Enter for digestion}
Directions:
Preheat the oven to 375 and line a large baking sheet with parchment paper.
Trim off the ends of the sprouts, then slice in half lengthwise, and pick off any loose outer leaves. Place the prepped sprouts into a large bowl.
Add the oil onto the sprouts in the bowl and stir or toss with hands until throughly coated. Add the Harissa, salt and cinnamon and stir until combined.
Spread the Brussels sprouts onto the prepared baking sheet in a uniform layer. Garnish with fresh rosemary.
Roast the sprouts for 20 minutes, then flip with spatula, and continue roasting for another 5-15 minutes until browned to your liking. You may desire to “overcook” these because they are delicious when crispy and charred.
Drizzle a tablespoon or so of melted coconut oil and quickly toss to coat.
Tips:
I find the purple Brussel sprouts to be lovely in presentation but I also love the color purple💜
I found Harissa spice online but then saw that Whole Foods also carries it.
Remember to Enjoy this as a side dish or for your main entrée! It’s a total crown pleaser!