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Ingredients

Units: 
Preperation
  1. Preheat oven to 400 °F/200 °C.
  2. Cut ends off Brussels sprouts and cut larger sprouts in half. Toss in olive oil and Windsor® Extra Coarse Sea Salt. Place on parchment paper lined baking sheet. Bake 20 minutes; flip over and continue to cook another 10-15 minutes.
  3. Meanwhile, combine mayonnaise and lemon juice. Divide into two serving dishes.
  4. In one dish, add 1/4 tsp Windsor® Roasted Garlic with Sea Salt.
  5. In the other dish, add 1/4 tsp Windsor® Black Peppercorns.

Servings: 4

Per serving (120 g)  |  Calories 280  |  Fat 28 g  |  Carbohydrate 7 g  |  Protein 2 g
Ingredients

Units: 
Preperation
  1. Preheat oven to 400 °F/200 °C.
  2. Cut ends off Brussels sprouts and cut larger sprouts in half. Toss in olive oil and Windsor® Extra Coarse Sea Salt. Place on parchment paper lined baking sheet. Bake 20 minutes; flip over and continue to cook another 10-15 minutes.
  3. Meanwhile, combine mayonnaise and lemon juice. Divide into two serving dishes.
  4. In one dish, add 1/4 tsp Windsor® Roasted Garlic with Sea Salt.
  5. In the other dish, add 1/4 tsp Windsor® Black Peppercorns.

Servings: 4

Per serving (120 g)  |  Calories 280  |  Fat 28 g  |  Carbohydrate 7 g  |  Protein 2 g

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