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roasted brussels sprouts

SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

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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yield 4 -6 (I doubled for a group of 10)
prep time 10 Min
cook time 20 Min
method Roast

Ingredients For roasted brussels sprouts

  • 1 1/2 lb
    fresh brussels sprouts
  • 3 Tbsp
    coconut oil
  • 3/4 tsp
    salt
  • 1/2 tsp
    pepper

How To Make roasted brussels sprouts

  • 1
    Preheat oven to 425°F. Wash sprouts, cut off tough ends, and remove all outer tough or blemished leaves. Cut sprouts in half.
  • 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.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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