Roasted Cauliflower and Brussel Sprouts

1: Preheat the oven to 425°F.

2: Toss cauliflower and brussel sprouts with coconut oil spray, pink sea salt, pepper, and turmeric.

3: Spread the vegetables on a baking sheet and roast for 25 minutes.

4: Cook the chicken in a cast iron pan with the same oil and spices.

5: For the sauce, mix together mixed nut butter, water, pink sea salt, pepper, and turmeric until it reaches a saucy consistency.

6: Drizzle the sauce over the roasted vegetables and chicken before serving.

7: Serve with paleo crackers.