Time: 40 minutes
Yield: 4-6 servings
1.5 pounds of brussels sprouts, trimmed and halved lengthwise
2 Tbs avocado oil or other neutral oil
2 Tbs Spicewalla Berbere
2 tsp kosher salt
Extra virgin olive oil, for garnish
Cilantro, finely chopped for garnish
Spicewalla Cyprus Flake Salt, for garnish
Lemon wedges, for garnish
1. Preheat oven to 425*F and line a sheet tray with parchment paper.
2. Toss the brussels sprouts on the sheet tray with avocado oil, Berbere, and kosher salt, until all are evenly coated. Arrange each sprout to make sure the cut side is facing down on the sheet tray.
3. Roast for 20-25 minutes until the cut side of the brussels are just turning golden brown. While they are warm, drizzle with olive oil and garnish with fresh cilantro, flake salt and lemon wedges. Serve warm and enjoy!
** GET AHEAD: Brussels can be roasted 1 day prior and reheated at 350*F for 10-15 minutes until warmed through. Wait until just before serving to add garnishes.