roasted brussels sprouts

Name: Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pound(s) fresh brussels sprouts; 3 tablespoon(s) coconut oil; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) pepper

14 Pinches

C C

Seattle, WA

Updated on Mar 20, 2020

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!

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prep time 10 Min

cook time 20 Min

method Roast

yield 4-6 (I doubled for a group of 10)

Ingredients

1 1/2 pounds fresh brussels sprouts
3 tablespoons coconut oil
3/4 teaspoon salt
1/2 teaspoon pepper

How To Make roasted brussels sprouts

Step 1

Preheat oven to 425°F. Wash sprouts, cut off tough ends, and remove all outer tough or blemished leaves. Cut sprouts in half.

Step 2

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.
Step 3

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.
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