|Brussel Sprouts Roasted in Coconut Oil|
Every two weeks, a box of fresh, local, and organic vegetables arrives on my doorstep from Full Circle Farms. Inside, I found Brussels Sprouts. I’ve always thought they were disgusting. Boiled, they taste like glue. Bill on the other hand, lets his southern roots shine with his love of sprouts. So began my quest to find a way to make them palatable.
A few weeks earlier, I tried a recipe using Coconut Oil. OMG. This stuff is amazing and it’s supposed to be really good for you – it’s making a comeback in all the healthy food circles. I decided to try it with the Sprouts. OMG. Right on – the sprouts have a slightly nutty flavor, crispy leaves, and a snappy crunch. For those of you on a low carb diet, this is a great way to add some sweet to your diet without any carbs.
Roasted Brussels Sprouts roasted in Coconut Oil
- Brussels sprouts (1 1/2 lbs)
- Expeller pressed coconut oil (1/4 cup)
- Sea salt (to taste)
- Black pepper, freshly ground (to taste)
- Oven proof cooking pan
- Preheat oven to 400 degrees F.
- Cut off the ends of the Brussels sprouts and remove any yellow outer leaves. Cut the Brussels sprouts in half.
- Turn stove to medium heat. In cooking pan, add coconut oil and sprouts. Melt the coconut oil.
- Toss a few times in the pan and sprinkle with sea salt and black pepper.
- Roast in the oven for approximately 35 to 40 minutes, or until crisp on the outside and tender on the inside. Toss the sprouts occasionally so they brown evenly. **Please note! Roasting sprouts can create a lot of steam, please be careful when opening the oven door. You can reduce this by turning your fan on.
- Remove from the oven. Add additional sea salt and black pepper if necessary. *Ina Garten likes to salt hers like potato chips.
- Serve immediately.