Easy Roasted Brussel Sprouts are the Best Side
You would never believe how easy it was to get my husband and children to eat Brussel Sprouts. All I needed to do was roast them.
My husband said that he never thought he would ever eat brussel sprouts. Then about 5 years ago, I found a recipe that roasted them in the oven. So I got them and cooked them. It was so simple just wash them cut in half and throw them in the oven in some olive oil with salt and pepper. He didn’t love them but he liked them enough to keep them on the menu.
As time has gone on, he has even started requesting them at restaurants. A few days ago when we went out for lunch, he got brussel sprouts. The recipe was a lot fancier than my easy brussel sprouts here but you never know what your husband and kids may decide to like.
The lemon adds flavor but is not required if you don’t have one on hand. You can also use olive oil in place of coconut oil. Light olive oil has a higher smoke point. Check at 25 minutes especially if you don’t want the outer leaves to get overly blackened. Once you have made them a couple of times in your oven you will know if you like them best at 25, 35, or 40 minutes.
EASY ROASTED BRUSSEL SPROUTS
Makes 4 servings
Ingredients
1-pound Brussels sprouts, cut in half (tough outer leaves removed)
1 tablespoon coconut oil
1 teaspoon paprika
1 large lemon, thinly sliced
1 teaspoon sea salt
1 teaspoon black pepper
NOTE: Be sure that the lemon is thinly sliced, or it will not cook well in the oven.
Instructions
PREHEAT YOUR OVEN. Preheat your oven to 400 degrees Fahrenheit.
ROAST BRUSSELS SPROUTS. Add all the ingredients to a large mixing bowl. Mix well. Place the mixture on a baking sheet and bake for 35 to 40 minutes. Because ovens are so different, start checking at 25 minutes and every 5 minutes after until you get the amount of roasting you like. Remember that time for next time.
