Another Thanksgiving recipe Coconut-ized! Today we are making Brussels sprouts. The recipe I found insists that this is THE recipe for people who don’t think they like Brussels sprouts. I was the perfect person to try them, because they have never been my favorite. Hey, add coconut oil and garlic to just about any veggie and you are sure to have deliciousness!
Try them, you won’t be disappointed!
2 pounds Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced
1/2 cup water
2 tablespoons Kelapo Coconut Oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Move oven rack to the upper third and preheat to 425 degrees.
In a 9×13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.
Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.