- 1 pound Brussels sprouts, trimmed
- 2 tablespoons avocado oil
- Pink salt, to taste
- 1 tablespoon nutritional yeast
- 1 tablespoon tahini
- 1 teaspoon lemon juice
Preheat oven to 450˚F. Toss the sprouts with the avocado oil and a pinch of salt. Add to a parchment lined baking sheet and roast for about 30-35 minutes.
When cooked, sprinkle with nutritional yeast to taste. Whisk together the tahini and lemon juice and drizzle on top of the Brussels sprouts.