You will Need:

for the Sprouts:
2 pounds of Sprouts
1 TBSP Blood orange olive oil
2 TBSP of Maple balsamic vinegar
2 cloves of minced Garlic
Sea salt and pepper
1/8 TSP of cayenne pepper
1/8 TSP granulated garlic

For the Coconut:
1/2 cup of unsweetened large flaked coconut (we got ours at costco) I would cut into smaller pieces because they're pretty big.
1 TBSP blood orange oil
2 TBSP Maple balsamic vinegar
1/8 TSP sea salt
1/8 TSP paprika

Preheat the oven to 400 and line a large baking sheet with parchment paper.
In a large bowl add all the brussel sprout ingredients and toss. Spread over parchment paper in a single layer. Roast for 15 minutes turn and roast for an additional 15v minutes.

While the Sprouts are cooking in a pan place coconut with all the other ingredients. cook on med heat for 5-10 minutes. Keep separate from Sprouts until serving.