I just posted a raw Brussel Sprout recipe and wanted to also show you how I used them in a cooked recipe.
When you eat a brussel sprout raw you get the crunch and earthy flavor of this vegetable. When you roast them the juices come out and the flavor is deepened.
I like my brussel sprouts roasted with coconut oil and then finished with toasted almonds, hint of berry, olive oil, sea salt and a bit of sharp Parmesan cheese.
1) Stalk of brussel sprouts
2) 2 tablespoons of coconut oil
3) 1/2 cup of slivered almonds
4) Extra virgin olive oil
5) 1/2 cup of shredded Parmesan cheese
6) Berry sea salt blend
Wash and cut the brussel sprouts in half. Toss them in the coconut oil to coat and arrange on a baking tray. Roast in the oven at 425 degrees until they soften and turn slightly brown on the edges (about 20 minutes).
*Note: Coconut oil hardens when cool, so lightly heat to liquefy and coat your brussel sprouts.
In a small saute pan, toast the slivered almonds in a small amount of coconut oil until lightly brown. Toss into finished roasted brussel sprouts. Plate your brussel sprouts and almond mixture and drizzle with a little extra virgin olive oil. Grate some fresh Parmesan cheese and finish with our newest sea salt berry blend!