Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
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.
Roast another 5 – 10 minutes.
Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.