Pair these flavorful roasted vegetables from the Eat Like You Give A Fork: The Real Dish on Eating to Thrive cookbook with creamy mashed potatoes and savory seitan for a classic, satisfying supper. What you need: 2 tablespoons coconut oil, melted 8 fermented black garlic cloves 2 tablespoons tomato paste 1 teaspoon smoked paprika 2 tablespoons balsamic vinegar 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1 pound Brussels sprouts , trimmed and halved through stem What you do: Preheat oven to 425 degrees. In a large bowl, whisk melted coconut oil, black garlic, tomato paste, paprika, vinegar, salt, and pepper.
Add Brussels sprouts and toss to coat. Onto a baking sheet, spread Brussels sprouts in an even layer and roast 25 minutes, until golden brown and tender. Roast four more minutes for a more charred flavor.
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