Embedded Files
Subscribe to my page for tools to use on your health & wellness Journey!
Makes 4 Servings: 228g Calories 24.4g Carbs 4.1g Fiber 12g Fat 8.5g Protein
INGREDIENTS FOR SHEET PAN
2 Cups Kale
I Can Chick Peas
1 Bag Cut/Shaved Brussel Sprouts
1 TBL Avocado Oil
3 Cloves Garlic
Salt, Pepper to taste
DRESSING
1 TBL Avocado Oil
1 tsp garlic powder
1 Lemon Juiced
1/4 Cup Parmesan cheese
1/2 Cup organic Caesar or ranch dressing (not necessary but gives it a nice zest)
INSTRUCTIONS
On a Sheet Pan (Cover in Reynolds wrap or a silicone cover)
Place Brussels and chopped kale along with chick peas (Rinsed and patted dry) on baking sheet and blend with avocado oil.
Place garlic cloves around the outside so they will roast.
Bake at 350 for 25-35 minutes until roasted
DRESSING:
Combine Avocado oil, lemon juice, garlic powder, parm cheese and ranch/caeser dressing(if using) and mix well to combine.
When Veggies are done, remove from oven, smash garlic cloves ( I used a fork) and toss to combine.
Drizzle dressing over the top and serve! I served with grilled pork chops! SO GOOD!
Page updated
Google Sites
Report abuse