2 cups Brussels sprouts, trimmed and halved
2 tbsp clarified butter (ghee), melted
1 tsp paprika
1/2 to 1 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
2 tsp fresh lemon juice
2 tbsp tahini
1. Preheat oven to 400 degrees F. Line. a baking sheet with parchment paper.
2. Combine the brussels sprouts, butter/ghee, paprika, pepper flakes, salt, and black pepper in a large bowl. Place the brussels sprouts in a single layer on the pan.
3. Roast the brussels sprouts, stirring once halfway through cooking, until the outer leaves are crispy and lightly browned, 8-10 minutes. Drizzle the lemon juice over the brussels sprouts and serve with tahini for dipping. You may also drizzle the tahini over the brussels.
Source: Whole 30 Quick and Easy - Melissa Hartwig