Baked Brussels Sprouts with Ghee

• 12-16 organic Brussels sprouts 
• 2 Tablespoons One Good Choice Organic Ghee
• 1 Teaspoon Pink Himalayan Salt
• Fresh Grated Turmeric or Horseradish Root 
• OPTIONAL:  Juice of 1/2 a tangerine 

Preheat oven to 320º.  Wash, cut and remove base/stem and outer leaves of Brussels sprouts, then cut in half with stem on bottom of each half, dry with paper towels. Place Brussels sprouts in a mixing bowl and add ghee.  Peel an inch of fresh turmeric or horseradish root and grate with a microplane over Brussels sprouts and ghee, then add salt and gently stir.   OPTIONAL: Squeeze half a tangerine (removing seeds) over sprouts and stir. Taste one sprout and add more seasoning to your preference. Place mixture in baking dish, preferably cast iron or stoneware.  Bake for 30-45 minutes, testing for doneness after 30 minutes.  Remove from oven and add more ghee if you like.