Tag: Veggies

Posted in Veggies

Brussels Sprouts – 2 ways to cook them

Posted on by Annie Eskeldson

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.