This is how I prepare my Balsamic Roasted Brussel Sprouts on Thanksgiving following the Detoxinista's easy recipe, see below:
Brussels sprouts can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat!
Traditional roasting methods usually call for a coating of olive oil before cooking, but I opted for coconut oil in this particular dish. The higher the saturated fat content in a cooking oil, the less likely it is to be damaged or oxidized, making coconut oil a more stable fat source for cooking at high temperatures. In fact, I’ve noticed that when I cook with coconut oil, my vegetables rarely burn!
Tender on the inside, and crispy on the outside, these Brussels sprouts are a quick and easy addition to any meal.
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Balsamic Roasted Brussels Sprouts (Vegan, Paleo)
serves 4
Lightly adapted from this recipe
Ingredients:
1 pound Brussels sprouts, washed and trimmed
3 tablespoons balsamic vinegar
2 tablespoons coconut oil, melted
salt and pepper, to taste
Directions:
Preheat your oven to 375F. If your coconut oil is solid at room temperature, place the two tablespoons of coconut oil in a small bowl, and set it on top of the oven to warm while you prepare the Brussels sprouts. If the top of your oven isn’t warm enough, you can place the bowl inside the oven for 2 minutes to melt.
Slice the Brussels sprouts in half, and place them in a large bowl. Pour the balsamic vinegar over the halves, and toss well to coat. Add the melted coconut oil, and toss again to coat. Arrange the Brussels into a single layer on a baking sheet, cut-side facing down, and sprinkle generously with salt and pepper.
the Brussels sprouts for 25 minutes, turning the pan after 10 minutes for even browning.
The sprouts are ready when they are lightly golden. Eat immediately!
