I don’t remember ever eating brussels sprouts at home as a kid. Though I had my share of fits over being forced to eat spinach and broccoli, these little green sprouts were a mystery. So when I tried “sprouts” at a salad bar and later announced to my grandmother that I love-love-loved sprouts and they were so good and I really wanted some…she was surprised. Turns out, I’d been crunching away on bean sprouts, and I thought brussels sprouts were pretty disgusting. Luckily my tastes have changed over the years, and now I can barely consider something a meal if it doesn’t have at least one serving of green vegetables.
Brussels sprouts are now a beloved part of my winter meals (evidence: see above). Lemon and good quality sea salt bring out the surprisingly light flavor of this cruciferous vegetable. Stray leaves that fall off while you’re preparing the sprouts will crisp up in the oven and give this dish a delicious crunch. Read on for this simple recipe.
Lemony Roasted Brussels Sprouts – Serves 4
Prep time: 4 minutes
Cook time: 20 minutes
16 ounces (1 lb.) brussels sprouts
1 tablespoon melted coconut oil
juice of one lemon (about 1 tablespoon)
1/2 teaspoon sea salt
freshly ground black pepper
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil.
Trim the stems of the brussels sprouts and slice in half. In a large bowl, toss sprouts with liquid coconut oil, lemon juice, salt and pepper. Distribute evenly on baking sheet and roast for 20 minutes, pausing midway through to gently shake the pan so the sprouts will redistribute and cook evenly.