I don't know about you, but I LOVE brussels sprouts. They are currently in season and I just can't get enough of them. There are various healthy ways to cook brussels sprouts. You can roast, sauté, steam, or shred them and use in a salad. I like to roast them and play around with different seasonings.
Balsamic-glazed has been my go-to lately because it's such a simple ingredient that gives them so much flavor. Throw these tasty brussels sprouts on a salad, on a bed of lentils or grains, have with chicken or fish, or have them as a snack.
1 pound brussels sprouts
1/2 Tablespoon coconut oil, melted
2 Tablespoons balsamic vinegar
pinch of sea salt and black pepper
- Preheat oven to 425 F.
- Remove outer layer of leaves from brussels sprouts and cut in half. Rinse and drain. Place in a baking dish and drizzle with melted coconut oil, balsamic vinegar, sea salt and black pepper. Roast in oven for 15-25 minutes until tender, check at 10 minutes and give them a stir. Serve.