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  • 2 lb brussels sprouts, halved or quartered (depending on size)
  • 1 tbsp avocado oil (more as needed)
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • pinch chili powder
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts (optional)
  • 6 pieces bacon, cooked and crumbled


  1. Preheat oven to 375.
  2. Toss sprouts with oil (start with 1 tsbp, add enough to coat), garlic powder, cumin and a pinch of chili powder. Spread evenly on a baking sheet.
  3. Roast in oven for 30-35 minutes, tossing once until sprouts are crispy and fork-tender.
  4. Let cool slightly and toss with cranberries and bacon. For an extra crunch, add a handful of walnuts before serving. Serve warm.