Mustard-Garlic Brussels Sprouts

1. Preheat the oven to 400F. Cover a large baking sheet with parchment paper. 2. Cut the Brussels sprouts in half lengthwise, keeping the leaves that fall off. (They’ll turn into crispy chips in the oven!) 3. In a large bowl, mix the Brussels sprouts and the whole garlic cloves with the ghee, minced garlic, coconut aminos, mustard, and a robust sprinkle of black pepper. 4. Spread the sprouts in a single layer on the baking sheet. Roast 35-40 minutes. Take a bite, then add more pepper (and a pinch of salt), if necessary.