Brussels sprouts are a lot of preparatory work for such a small vegetable with such a short season. These little crucifers are worth it though when cooked correctly to loosen their tough raw nature. The key to tender yet crisp Brussels sprouts is to steam them before roasting in ghee.
1 lb Brussels sprouts
1 tablespoon ghee
1 teaspoon celtic sea salt
Bring a pot of water to a boil and add a steam basket. Steam Brussels sprouts for 5 - 7 minutes. Remove and let cool just enough to cut in half lengthwise.
Preheat oven to 400°F. Line a baking large sheet.
Toss Brussels sprouts with ghee and salt. Place coated Brussels sprouts on the baking sheet face down. Bake for 20 minutes on each side.