Brussel Sprouts are making a comeback. As a kid, brussels were probably the icky-est of all the yucky vegetables that you were forced to eat before leaving the dinner table. As an adult, I literally crave them. Oh, how I have changed. That being said, some things never change. Like my love for Elvis – yes, you read that right. As a child, I loved Elvis so much that I would literally get Elvis memorabilia for my birthday every year. I even learned how to play the guitar in his honor. To this day, I still throw a record on on a chill weeknight, and I still have my huge framed black and white poster of young, handsome Elvis proudly displayed in my living room… back to the recipe though!
Here’s what you’ll need…
1 1/2 pound brussel sprouts, halved
1/3 cup coconut oil or ghee
1/3-1/2 cup freshly grated parmesan – but I won’t limit you on this. Add that parmesan to your heart’s desire!
Kosher Salt and pepper, to taste
Directions:
- Preheat oven to 425F
- Toss brussels in coconut oil until evenly coated
- Spread onto baking sheet lined with parchment and sprinkle with salt and pepper
- Roast for 25 minutes
- Remove from oven, transfer to serving dish, and add parmesan
These Crispy Brussel Sprouts are everything you'd hope and dream them to be. This recipe is simple with few, high quality ingredients!
- 1 1/2 pound brussel sprouts halved
- 1/3 cup coconut oil or ghee
- 1/3-1/2 cup freshly grated parmesan - but I won't limit you on this. Add that parmesan to your heart's desire!
- Kosher Salt and pepper to taste
-
Preheat oven to 425F
-
Toss brussels in coconut oil until evenly coated
-
Spread onto baking sheet lined with parchment and sprinkle with salt and pepper
-
Roast for 25 minutes
-
Remove from oven, transfer to serving dish, and add parmesan
