Dec 13, 2012
Roasted Brussels Sprouts
Before you turn your nose up at brussels sprouts… have you ever tasted them roasted? When cooked properly they are soooooooo good! Sweetly caramelized, they taste like candy. Well, maybe not but they’re pretty sweet!
You can used fresh or frozen for this recipe. I used frozen for these cuties above. Couldn’t resist when I saw them in the freezer at my grocer’s because they were so tiny I knew they’d probably be extra sweet and I was right!
- Brussels Sprouts (about 3-4 cups). If they’re really big, cut them in half
- 2 tsp coconut oil
- 5 cloves fresh garlic
- Dash of tamari or Bragg’s liquid amino acids
- Sesame seeds for garnish
- Preheat oven to 400 degrees F.
- Place sprouts in a large roasting pan.
- If using fresh sprouts, add a few tablespoons of water. If frozen just use as is.
- Chop the garlic and melt the oil.
- Toss sprouts with garlic and oil. Be sure they all get a little coating of the oil as this helps the caramelization process.
- Tightly cover the pan with foil (omit this step if using frozen sprouts).
- Roasting time varies especially if you’re using frozen (it will be a lot less). If fresh, it usually takes about 45 minutes. Frozen about 30 minutes.
- When the sprouts are fork tender, take the foil off and turn the oven to BROIL.
- Add the tamari/liquid aminos and put back in the oven on the center rack until the sprouts are lightly browned.
- Remove and toss well.
- Serve with a handful of raw or toasted sesame seeds.
Serves 6. Enjoy!