crumb-topped brussels sprouts

PREP TIME 15 MINS • COOK TIME 40 MINS • SERVINGS 4

2 to 3 tablespoons coconut oil or bacon fat, melted
1 small head red or green cabbage, sliced into 1-inch-thick wedges
2 dozen Brussels sprouts, trimmed and cut in half lengthwise
1/2 teaspoon sea salt
1/2 teaspoon black pepper

FOR THE TOPPING
1/4 cup ground almonds or almond meal, store-bought* or homemade
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Preheat the oven to 375°F.

Pour a thin layer of the coconut oil or bacon fat in the bottom of a 9-inch-square baking dish, reserving the rest.

Arrange the cabbage and Brussels sprouts in the dish, sprinkle on the salt and pepper, then pour the remaining oil or fat over the top of the vegetables.

In a small bowl, combine the topping ingredients and set aside.

Bake the vegetables for 30 minutes, then remove from the oven and sprinkle the topping evenly over the veggies.

Bake for an additional 10 minutes or until the topping is lightly browned and the vegetables are tender.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4152-4157). Victory Belt Publishing. Kindle Edition.