Number of servings: 8
Preparation time: 30 minutes
Cooking time: 40 to 45 minutes total
Ingredients
2 cloves garlic, minced
20 brussels sprouts, sliced in half lengthwise
¼ cup refined coconut oil (not extra virgin)
2 tablespoons hoisin sauce
Crushed red pepper
½ pound corned beef, shredded or torn
¼ cup maple syrup
Freshly ground black pepper
1 tablespoon canna–coconut oil + 1 teaspoon refined coconut oil (not extra virgin)
Steps
Preheat oven to 375ºF.
In a small bowl, toss the brussels sprouts, coconut oil, hoisin sauce, crushed red pepper, and
garlic.
Transfer to a lightly greased large baking dish, cut side up. Bake for 12 to 15 minutes, until
heated deeply browned but not quite charred.
In a large pre heated skillet, fry corned beef while slowly adding the maple syrup and freshly
ground pepper. Fry until corned beef is lightly browned and crisp around the edges.
Evenly drizzle the canna–oil mixture over the brussels sprouts and then flip.
Set oven to broil. Return the brussels sprouts to oven and bake for another 2 to 3 minutes until
the outside of each begins to char. Watch carefully so they don’t burn, and do not leave them in
the oven for more than 3 more minutes, the THC on the underside of the sprouts will
evaporate!
Remove sprouts from the oven, toss with the candied corned beef and serve.
Approximate THC per Serving*
10%: 3.8 milligrams
15%: 5.7 milligrams
20%: 7.6 milligrams
Click on the THC/CBD Calculator link to figure out the approximate dose of THC per serving.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis
into 5 ounces of oil