So easy and so good: Brussels sprouts shaved and roasted become a whole different experience compared to their boiled or steamed counterparts. Easily made in advance and excellent as lunch to go.
Shave 500 g of Brussels sprouts with food processor.
Sprinkle with olive oil and salt, mix well.
Roast for 20 min at 200 ˚C 390°F.
Fry the bacon and mushrooms in ghee until golden brown.
Eat warm or cold with a salad dressing of your choice. Try pear or apple molasses (no added sugar) with balsamic vinegar, olive oil, salt and black pepper.