Roasted Brussels Sprouts
By
C C
@SaffronSun
7
I thought I liked Brussels Sprouts o.k. "if cooked right," until my friend tipped me off to roasting them with a drizzle of coconut oil. Now I *love* Brussels Sprouts. So easy, too! Several of our Canadian friends tell us they are *the* vegetable must-have with their Christmas-dinner ham and scalloped potatoes. So that's how we tried it, and the whole group agreed that we must make it a tradition. The sprouts were one of the things people kept going back for more helpings of.
Brussels Sprouts are a completely different vegetable when roasted this way!
Brussels Sprouts are a completely different vegetable when roasted this way!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4-6 (I doubled for a group of 10)
Prep:
10 Min
Cook:
20 Min
Method:
Roast
Ingredients
-
1 1/2 lbfresh brussels sprouts
-
3 Tbspcoconut oil
-
3/4 tspsalt
-
1/2 tsppepper
How to Make Roasted Brussels Sprouts
- Preheat oven to 425°F.
Wash sprouts, cut off tough ends, and remove all outer tough or blemished leaves. Cut sprouts in half. - Melt coconut oil. Toss Brussels Sprout halves with coconut oil (olive oil may be substituted), salt & pepper (fresh ground is great, but not necessary.) Spread in a single layer on a baking pan.
- Roast at 425°F for 20 minutes, or until parts of the sprouts are nicely browned and caramelized. Can also be roasted at 400°F for 30-45 minutes, with equally good results.
