• 1 lb Brussels sprouts, halved
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 2-3 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  1. Preheat oven to 400°F.
  2. Place Brussels sprouts flat side down on a cast iron pan or a large baking sheet lined with parchment paper. Brush with olive oil and roast for 15-18 minutes.
  3. Meanwhile, make the glaze. In a small saucepan, heat coconut oil over medium high heat. Sauté garlic for 1-2 minutes, add balsamic vinegar and whisk to combine.
  4. Remove from oven, flip Brussels sprouts over. Drizzle the Brussels sprouts with the glaze and return to the oven. Roast for another 15 minutes.