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Roasted Brussels Sprouts & Yukon Golds

February 16, 2010

This recipe has made a brussels sprouts lover out of many ‘a folk!  Try it with your produce from Saturday, and let us know what you think!

Ingredients:

Brussels sprouts
Yukon Gold potatoes
Coconut oil
Sea salt
Cracked pepper
Garlic powder
Onion powder
Smoked paprika

Cut knobs off the ends of the brussels sprouts and then cut each one in half.  Cut yukon gold potatoes into approximately bite-size pieces. Combine in a bowl.

In a saucepan, melt a few tablespoons of coconut oil and then pour over the vegetables and toss well. Add spices and toss with vegetables.

Roast in the oven at 425 for 30 minutes or until the veggies are golden brown and delicious!

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