Coconut, Cinnamon and Turmeric Brussel Sprouts

Coconut, Cinnamon and Turmeric Brussel Sprouts

I didn’t have a recipe to follow here as I threw it all together but it went a little something like this….

These organic babies (brussel sprouts) were sourced from the farmers market, cooked in some coconut oil, sprinkled with turmeric and cinnamon and tossed through a salad with roasted veggies and topped with walnuts. The best things to add to a salad or have as a side on their own.

I used a dozen brussel sprouts, chopped the ends off and then halved

1/2 tsp turmeric

1/2 tsp cinnamon

1 tbsp coconut oil for pan to cook them in (don’t cook them for too long, there is nothing worse than soft and soggy brussel sprouts! :)

Roasted veggies – pumpkin, beetroot, tomatoes coated in coconut oil and put in oven for 30-40 min on 180-200.

Top with 1/4 cup chopped walnuts


So tasty, so nourishing, warming for winter, and sure to impress :)


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