1. Preheat the oven to 500F/260C and then whisk together the raw honey, lemon juice, hemp oil and thyme into a bowl and set aside.
2. Toss the brussels sprouts into a mixture of coconut oil and place onto a large and rimmed baking sheet. Season with salt and pepper and then add 1 tbs. of water to the pan, arranging the brussels sprouts cut side down. Place foil over the top and cover tightly, roasting for 10-15 minutes until the brussels sprouts become heavily browned.
3. Toss into 2 tbs of dipping sauce and then leave to rest, until cool to handle but still warm. Onto a skewer thread the 4 brussels sprout halves and then arrange onto a platter. Serve warm and with the dipping sauce on the side.
Ingredients
Directions
1. Preheat the oven to 500F/260C and then whisk together the raw honey, lemon juice, hemp oil and thyme into a bowl and set aside.
2. Toss the brussels sprouts into a mixture of coconut oil and place onto a large and rimmed baking sheet. Season with salt and pepper and then add 1 tbs. of water to the pan, arranging the brussels sprouts cut side down. Place foil over the top and cover tightly, roasting for 10-15 minutes until the brussels sprouts become heavily browned.
3. Toss into 2 tbs of dipping sauce and then leave to rest, until cool to handle but still warm. Onto a skewer thread the 4 brussels sprout halves and then arrange onto a platter. Serve warm and with the dipping sauce on the side.