INGREDIENTS
2 tbsps
avocado oil
1 tbsp
balsamic vinegar
2 lbs
brussels sprouts
14 ozs
canned tomato sauce
1/2 tsp
dried basil
2 larges
garlic cloves
4 servings
ground pepper
1 tbsp
maple syrup
1/2 tsp
oregano
1/2 cup
parmesan cheese
3 tbsps
parsley
1/4 tsp
pink himalayan salt