Calories: 171 Proteins: 4 Carbs: 19 Fats:10 Serves:8
2 lbs Brussels sprouts
1/3 cup pecans, chopped
1 small red onion, chopped
1/4 cup BBF Refined Almond Oil
3 Tbsp BBF Organic Agave
Read more
Kosher salt and freshly ground black pepper, to taste
1. Preheat the oven to 400°F 2. Cut off the ends of the Brussels sprouts and cut in half. 3. Place sprouts, pecans and onions in a large bowl. Toss with almond oil and agave. Season with salt and pepper. 4. Spread Brussels sprouts evenly on a large baking sheet and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Stir them several times while roasting.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.