• Place Brussel sprouts in a colander and rinse.
• Chop off the bottom and pull off any outer layers leaves.
• Then slice them in half, leaving the smaller ones alone.
• Spread out in a glass baking dish and drizzle with olive or coconut oil.
• Toss to coat and sprinkle sea salt over the top.
• Place in a preheated over at 375°. Roast for 10 minutes, then stir around the pan and roast an additional 10 minutes. They should have softenedand be slightly brown on the outside.
• If they are still too hard, add another 5 minutes and recheck for doneness.
• When completely roasted, simply sprinkle with a bit more sea salt or turmeric and serve.

Holiday Style Roasted Brussel Sprouts

• Prepare the roasted Brussel sprouts as above.
• In the last 5 minutes of baking throw in a handful or dried cranberries and walnuts. Stir together and bake.
• Serve and enjoy!

Mustard-Glazed Brussel Sprouts

• For this dish you can start with the Roasted Brussel Sprouts or simply clean, cut and prepare the spouts. Then steam them for about 20 minutes to soften.
• Once cooked to desired doneness, slice each Brussel sprout in half.
• In a medium skillet, add 2T of Earth Balance Butter and 2T of Annie’s Honey Mustard.
• Heat on medium-low to melt the butter and mix into the mustard.
• Once smooth and creamy, add the Brussel sprouts to the pan andstir to coat. Turn the heat to medium and let cook for about 5 minutes - stiraround so they do not burn.
• Serve and enjoy!