Roasted Brussel Sprouts

Roasted Brussel sprouts are one of my husband and my favorite side dishes. They are like candy to us. And before you start gaging and thinking veggies are my candy, let me talk a little bit more about why I love these little veggies so much.

This recipes has some major romantic significance for the Birt household. I like to say Phil and I first fell in love over a meal of roasted Brussel Sprouts. This goes back all the way to 2009. We were going to have a dinner party/ movie with some friends and Phil offered to host. We were going to decide what to make for dinner and go pick up the ingredients and all pitch in and make dinner together. It was a fun idea and I had the great idea to make roasted Brussel Sprouts. Looking back that was a bold move to make this often hated vegetable for a bunch of people who haven’t had it before. But anyways, the recipe was a hit. Everyone loved them.

Little did I know how much Phil loved them. A few days later he got my phone number and called me so he could get my Brussel Sprout recipe. And, well, he also knew it was an excuse to get me on the phone for a few minutes. I thought he was playing his cards well at the time, because the recipe was so easy, yet he wanted to get it just right and did want to make them again. This was also before blogs were as popular and recipes as prevalent online. (Pinterest didn’t even exist. I’m still a little mad that it launched about a year after we got married. I would have loved to pin away for wedding planning. But that has nothing to do with Brussel Sprouts).

For years after we were married we would make these roasted sprouts for dinner parties when we had friends over. We wanted to show people Brussels sprouts aren’t the enemy vegetable so many people think they are. They are delicious, especially when roasted. I only like them roasted, not steamed. I really think that is why everyone hated them. Soggy steamed Brussel sprouts are not the same as roasted. It’s like a different vegetable, trust me.

If you think you don’t like brussel sprouts, think again. I have a feeling when you try this recipe you will

Ingredients

1 pound Brussel sprouts, ends cut off and yellow leaves removed, halved (they caramelize and become so tender when cut in half. I never cook mine whole)

1-2 Tablespoons coconut oil, just drop bits of hard coconut oil over the brussels sprouts (you don’t need to melt the coconut oil or evenly distribute. It happens on it’s own in the oven)

1 teaspoon pink salt

1/2 teaspoon ground pepper

Directions

• Preheat oven to 400 degrees F
• Spread out brussels sprouts on a baking sheet and dollop with the coconut oil
• Season with salt and pepper
• Bake for 20-30 minutes or until the edges are getting carmelized and brown in color.
• Serve immediately

*Optional to drizzle with truffled olive oil out of the oven for a fancier and more sophisticated taste. This is also amazing on roasted root vegetables.

**Another option is to toss the Brussels sprouts after 10 minutes to completely coat them in coconut oil. I don’t do that but you definitely could