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This can be a pleasant, straightforward technique to prepare dinner one in all my favourite Brassica household greens – Brussels sprouts! This recipe is an ideal reminder that cooking allergen-free doesn’t have to be difficult or troublesome. Batch-cook these roasted Brussels as your veggie aspect for the week or add it to a protein and salad for a weeknight dinner.
Crispy Cilantro Roasted Brussels
- 2 kilos Brussels sprouts, ends eliminated and quartered
- ⅓ cup avocado oil
- ½ bunch cilantro, chopped
- ½ lemon, zest and juice reserved
- ¾ teaspoon sea salt