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Roasted Brussel Sprout Flatbread

To make flatbread: Prepare as directed on box (I used the recipe for the two 7" flatbreads, substituting 2 flax eggs for 2 regular eggs. Per flax egg: 1 tbsp ground flax and 2 1/2 tbsp water. Combine flax and water. Let sit for 3-5 minutes until flax has gotten thicker. To roast sprouts: Preheat oven to 400 degrees. While oven is preheating, wash and cut sprouts 2 different ways, horizontally and . . .

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Servings: 8

Prep Time: 00:20

Cook Time: 00:55

Main Ingredients

1 artisan bread mix, prepared (i used simple mills)

1 lb fresh brussel sprouts

1 tsp herbs de provence

1 large onion

4 tbsp coconut oil

himalayan pink sea salt, to taste

coarse ground black pepper, to taste

1/2 cup cranberries

1 good sized glug apple cider vinegar

Preparation

1To make flatbread: Prepare as directed on box (I used the recipe for the two 7" flatbreads, substituting 2 flax eggs for 2 regular eggs. Per flax egg: 1 tbsp ground flax and 2 1/2 tbsp water. Combine flax and water. Let sit for 3-5 minutes until flax has gotten thicker.

2To roast sprouts: Preheat oven to 400 degrees. While oven is preheating, wash and cut sprouts 2 different ways, horizontally and vertically. Spread out cut sprouts onto a lightly greased baking sheet (or line baking sheet with parchment). Drizzle 2 tbsp coconut oil over sprouts and sprinkle with salt, pepper, and 1 tsp herbs de Provence. Stir to combine. Bake for 17 minutes, then remove baking sheet and stir sprouts. Return to oven for another 17 minutes. Remove from oven and let sprouts cool.

3To caramelize onions: Peel and halve the onion. Slice onion into thin half moons. Preheat a large skillet over medium heat. Add 2 tbsp coconut oil and onions to skillet. Allow onions to become translucent, about 3-5 minutes, stirring occasionally. Sprinkle with salt, pepper, and 1 good sized glug of apple cider vinegar in order to deglaze the pan and flavor the onions. Allow onions to continue to cook for an additional 7-12 minutes until golden brown and glistening.

4To construct all together: Bake flatbread crust in oven according to directions prior to adding toppings. Once crust has been removed from oven, add cooked onions on the bottom layer. Then, layer chopped and roasted sprouts on top. For the last layer, sprinkle cranberries on top. Return to oven to finish baking as directed. Remove from oven and cut into small squares. Serve and be prepared to wow your guests!

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