Servings: 6
Ingredients
- 1 lbs Brussel sprouts (cleaned, trimmed & sliced lenthwise)
- 3 tbsp Olive Oil
- 5 garlic cloves (whole, peeled)
- 2 bunches kale (lacinato or dino kale, washed, rib removed and sliced into thin ribbons)
- 2 apples (honey crisp or gala, cored & think sliced)
- 1/3 cup powbab Dried Wild Blueberries (no sugar added)
- 1/2 bunch green onion (thin sliced at bias, optional)
- Reverse Your Fatty Liver Creamy Honey Mustard Dressing
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Heat an oven safe large cast iron skillet on stove top.
Prepare Brussel Sprouts
- Trim brussel sprouts and slice lenthwise into 2-3 slices each (1/4 of an inch per slice). Leave small one halved. Add sliced brussel sprout and garlic clove to a bowl. Drizzle olive oil and generous 2-3 pinch of salt & black pepper.
- Add brussel sprouts to headed skillet, in a single layer as much as possible. Let cook on high heat for 2 minutes or until the side touching the pan is caramelized.
- Stir with spatula.
- Transfer pan to preheated oven and roast for 10 minutes.
- Stir sprouts with spatual once more after 5 minutes.
- Remove from oven after 5 more minutes and set aside.
Prepare Kale Salad
- In a wide salad serving bowl, toss kale with salad dressing.
- Toss with sliced apples, scallion (if using), and dried blueberries.
- Top with crispy roasted brussel sprouts.
- Serve & enjoy!
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