Garlicky Brussels Sprouts

15 Brussels sprouts, halved lengthwise
1 1/2 Tbsp ghee
1 1/2 Tbsp olive oil
3 cloves garlic, smashed with the flat of a knife
Freshly grated Pecorino-Romano cheese
Sea salt and freshly ground black pepper

1.Melt ghee and olive oil in a medium skillet over medium-high heat until foamy.

2.Reduce heat to medium, add smashed garlic and cook until lightly browned.

3. Remove garlic and discard.

4.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

6.Top with freshly grated Pecorino-Romano and sea salt & pepper to taste.

source:tomatohero

Roasted Brussels Sprouts

I love brussels sprouts!  I'm alone in my family with that love, but that's okay with me!  I thought that they were delicious this way, which is the same way that I roasted the kale the other day.  I only had frozen on hand, and I know that they'd be even better made with fresh ones, cut in half in order to absorb even more of that wonderful balsamic mustard sauce!

1 lb brussels sprouts, fresh or frozen (but fresh is best!)
1/4 cup organic balsamic glaze (no sugar or coloring)
1/4 cup spicy brown mustard
1/4 cup water
2 Tbsp nutritional yeast (nooch)
1 tsp garlic powder


Preheat oven to 400 degrees F.

Place a silicone mat on a baking sheet.

If using fresh brussels sprouts wash well, and dry.  If they're large, cut them in half.

In a large bowl, mix together balsamic glaze, mustard, water, nutritional yeast, and garlic powder.

Add brussels sprouts; mix well.

Place on baking sheet, spread out evenly.

Bake for 20-25 minutes.

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