Cut off the Brussels sprouts ends and chop in half. 

Pour onto a baking tray, drizzle with coconut oil. Sprinkle with salt.

Toss to coat. Lay the Brussels sprouts  cut-side-down. 

Roast at 450F/230C until golden and crispy, 20-25 minutes. 

Whisk together the dressing ingredients. 

Toast the hazelnuts until lightly browned and fragrant, 5 minutes.

Remove Brussels sprouts from the oven.

Transfer to a bowl and drizzle with the dressing. Sprinkle with the hazelnuts and lime zest.