Roasted Brussels Sprouts
Ann Marie Michaels
(1 1/2 lbs)
expeller-pressed coconut oil
, freshly ground (to taste)
Preheat oven to 400 degrees Fahrenheit.
Cut off the ends of the Brussels sprouts and remove any yellow outer leaves.
Cut the Brussels sprouts in half.
Melt the fat and pour over Brussels sprouts on a
Sprinkle with sea salt and black pepper.
Roast in the oven for 35 to 40 minutes, or until crisp on the outside and tender on the inside.
Toss the sprouts occasionally so they brown evenly.
Remove from the oven.
Add sea salt and black pepper if necessary.
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