Roasted Brussels Sprouts

Roasted Brussels Sprouts

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


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.

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