INGREDIENTS:
- 1LB (or more) of Brussels sprouts.
- Coconut oil (drizzle)
- Salt
- Pepper
DIRECTIONS (Baking):
- Cut the butts off the ends of the sprouts.
- Cut each sprout into halves or fourths or not at all. Up to you.
- Arrange in single layer on baking sheet. I use parchment paper.
- Drizzle with coconut oil (or other oil of choice).
- Salt and Pepper to taste.
- Bake at 375 for about 20 minutes, turning every so often.
- Sprouts will be dark on top. Let them cool a bit and enjoy!
DIRECTIONS (Boiling):
- Fill a saucepan 2/3 with filtered water and boil.
- Add Brussels sprouts (already butt cut and quartered if desired)
- Add oil and salt.
- Boil for 10 minutes.
- Let them cool a bit and enjoy!
DISHING ON THIS DISH: I don’t know how Brussels sprouts get a bad rap. I can’t keep enough of these in the house. My kids devour them! I think it’s all in the cooking and the seasoning. Our preferred method is definitely baking them; but during the summer months, the thought of a hot oven just isn’t appealing, so we boil them. Baking is probably better for a sensitive pallet, but my family will eat them anyway they come, so boiling works too. I have made these in an Insta-pot before, and…..ACK! It was just all wrong. Pan boiling is easier and tastes better.
The Recipe Train 