Celtic sea salt
Olive oil (extra vierge)
Preheat the oven to 200 ° C and line a baking tray with parchment paper.
Clean the Brussels sprouts and cut them in half.
Peel the sweet potato and cut into cubes, cut the artichoke hearts into quarters.
Boil the eggs and peel them.
Rub the Brussels sprouts, sweet potato and artichoke hearts with coconut oil and sprinkle with salt and pepper.
Divide the vegetables over the baking tray and roast them for 20 minutes.
Mix in the boiled eggs.
Stir the ingredients for the dressing until smooth and mix into the salad.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Sesame, Chicken egg, Citrus
Paleo, Vegetarian, Sirtfood
Lunch, Dinner, Side dish
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