Roasted Brussels Sprouts

I feel almost silly posting a recipe that’s so simple, but these are so yummy, I just have to share. I never ate Brussels sprouts until I was an adult, and for years in no other preparation but covered with cream sauce. I can’t recall now what first inspired us to roast them, but I’m so glad we tried it! This dish is now a favorite among most members of the family. Even my two-year-old has actually begun to eat them, rather than merely chewing them up and spitting them out.

roasted_brusselsRoasted Brussels Sprouts

1 lb fresh or frozen Brussels sprouts
2 T coconut oil, melted
¼ t salt
¼ t black pepper

  1. Preheat oven to 400°F
  2. Arrange Brussels sprouts in a single layer in a 9 x 13 pan
  3. Drizzle sprouts with coconut oil and sprinkle with salt and pepper
  4. Bake for 45-60 min, stirring once or twice during cooking, until sprouts have begun to caramelize a deep golden brown

Yield: 4 servings

What foods did you not discover until you were an adult?

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Sweet and Savory Gingered Carrots

Carrots are one of the few things I can almost always find in my fridge. They may be my most favorite vegetable. This versatile root makes a crunchy snack, a yummy soup, even a great cake! My favorite way to cook carrots lately is with ginger, and the whole family loves it. I have occasionally added some caramelized onion, but the kids prefer it without (and it’s one less vegetable to chop).

gingered_carrotsSweet and Savory Gingered Carrots

2 T coconut oil
1 lb carrots, thinly sliced (454 g)
1 t lemon juice
¼ c fresh ginger, peeled and finely chopped (28 g)
½ t salt
¼ t pepper
1 clove garlic, finely minced (3 g)

  1. Melt coconut oil in a shallow pan over medium heat
  2. Add carrots, lemon juice, ginger, salt, and pepper
  3. Sauté, stirring occasionally, until softened and beginning to brown
  4. Add garlic and cook 1-2 min more, until fragrant

Yield: 6 servings

What’s your favorite way to eat your vegetables?