Chili-Lime Brussels and Kale (print here)

Ingredients:

2 lbs. Brussels sprouts, chopped into fourths

1 bunch kale, stems removed and sliced thinly

2 tbsp. ghee, melted

Dressing:

¼ cup olive oil

Juice of 2 limes

1 tsp. chipotle chili powder

1 tsp. salt

Directions:

1. Preheat oven to 425 degrees
2. Toss Brussels with ghee until coated, place on pan and roast for 20 minutes or until crispy
3. In a bowl, toss together the Brussels sprouts while still warm with the kale to wilt
4. Combine the dressing ingredients and stir
5. Pour over salad and enjoy