Roasted Coconut Cashew Brussels Sprouts
A simple side dish that's warm and cozy, gluten and dairy free, perfect for a fall gathering.
Ingredients
- 2 cups Brussels sprouts halved
- 1/4 cup raisins
- 1/3 cup cashews raw, salted or unsalted
- 4 Tbsp coconut oil melted
- 1 Tbsp sage fres
Instructions
- Place all ingredients in a bowl, pour the Coconut Oil over and stir.
- Preheat oven to 400 degrees.
- Cover a pain lightly with Coconut Oil.
- Spread the mixture out on the pan.
- Bake for 20 minutes.
- Stir.
- Place back into the oven and bake for another 2 minutes.
Notes
Optional: once done, add a little more coconut oil and sea salt if desired (I did).