| Ingredients: 3/4 Pound(s) sliced in half lengthwise brussel sprouts 1 1/2 Tablespoon(s) oil, olive 1/4 Teaspoon(s) Sea salt 1/4 Teaspoon(s) freshly ground black pepper |
Directions:
You can use an oil of your choice, including coconut. 1. Preheat oven to 400F. Cut brussel sprouts in half and place in a medium sized bowl . Drizzle the olive oil over the brussel sprouts and toss with the sea salt and black pepper until evenly coated. 2. Pour brussel sprouts onto a baking sheet and make sure they are evenly spaced (don't let them crowd each other!) 3. Bake for 10 minutes, stir the brussel sprouts around the pan, and bake for another 10 minutes or until crispy. Taste and add additional salt and/or pepper if desired. Note: Very large sprouts can take 35-40 minutes total to get crispy, so be patient! Steph, we have been doing this basic recipe for years. We use same recipe for several different veggies too. When we do brussel sprouts, we like to add some fresh garlic in there too. Other things we've done is fresh green beans with fresh garlic and then add some slivered almonds (1/4 c.) in the last 10 minutes of baking. We've roasted zucchini, yellow squash, onion in one combo. We've done asparagus with garlic and the almonds. (BTW, the kids LOVE asparagus this way.) We've done combos that included regular potatoes and we've also roasted butternut squash this way. Love it. Super easy. We try to always use freshly ground sea salt and pepper because it seems to take less to get the intensity of the salt and pepper that way. Anyway, I actually had someone ask for the recipe for the brussel sprouts once. That's the only time I've had anyone outside of our family at dinner when we made it. So that says something. |