Prep Time: 10 mins | Cook Time: 15 mins | Servings: 2 | Difficulty: Easy
2 lbs. of Brussels sprouts
1 tsp. garlic powder
1 tbs. onion powder
1 tbs. of Celtic salt
1 tbs. of freshly ground pepper
2 tbs. grapes oil
Oil mister (with pump)
Stainless steel oven pan
Preheat oven to 425°F.
Wash the Brussels sprouts in veggie wash and rinse well with filtered water. Cut the bottom stems from each one and slice it vertically in half. Chop the shallots very finely.
Spray a large oven stainless steel pan with grapeseed oil and then sprinkle it with salt. Spread the shallots evenly and then place the Brussels sprouts facing down. Sprinkle the freshly ground pepper, onion powder and garlic powder and then spray more grapeseed oil over the sprouts.
When the Brussels’ sprouts begin to caramelize turn them over, spray a little more grapeseed oil, sprinkle more black pepper, and cook them for another 5 to 7 minutes until they are browned.