Roasted Brussels with Walnuts and Maple Cinnamon Ghee
  1. Preheat oven to 400F.
  2. Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
  3. Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
  4. Place on a baking sheet lined with parchment paper and roast 20 – 25 minutes depending on desired tenderness. Toss every 10 minutes. After 20 minutes, add the walnuts tossed with the remaining Maple Cinnamon Ghee.
  5. Roast another 5 – 10 minutes.
  6. Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.