Ginger & Citrus roasted brussels sprouts

Ingredients

The Slaw

• 2¼ pounds Brussels sprouts trimmed
• 3 tablespoons melted ghee or fat of choice like extra virgin olive oil, refined coconut oil, duck fat, lard, tallow, olive oil, avocado oil, bacon drippings, etc.
• ½ teaspoon kosher salt

The Dressing

• 1 tablespoon ghee or fat of choice
• 1 tablespoon finely minced ginger
• 1 small shallot minced (1 tablespoon)
• 2 garlic cloves minced
• ⅓ cup freshly squeezed orange juice
• 3 tablespoons coconut aminos
• 1½ tablespoons rice vinegar
• ½ teaspoon fish sauce
• 1 teaspoon toasted sesame oil

Garnishes

• 2 green onions thinly sliced
• ¼ cup minced fresh cilantro
• 1½ tablespoons toasted sesame seeds

Instructions

1. Preheat the oven to 450°F. Trim the Brussels sprouts, remove any loose outer leaves, and thinly slice or shred them.
2. Toss the sprouts with melted fat and salt, then spread evenly on a lined baking sheet.
3. Roast for 15–20 minutes, tossing every 5 minutes, until browned and tender.
4. Meanwhile, make the dressing: sauté the ginger, shallot, and garlic in melted ghee until fragrant. Add the orange juice, coconut aminos, rice vinegar, and fish sauce. Bring to a boil, then simmer for 5–8 minutes until slightly thickened. Remove from heat and stir in the sesame oil. (Or substitute ½ cup All-Purpose Stir-Fry Sauce.)
5. Slice the green onions, chop the cilantro, and measure the sesame seeds.
6. Toss the roasted sprouts with the dressing, then top with the green onions, cilantro, and sesame seeds. Serve immediately.

Serves 8

Inspired by nomnompaleo