I know you’ve probably been eating roasted brussels sprouts for a while now – and you can’t believe how good they are! You remember when you were a kid and no one liked them. Well, that might’ve just been because they weren’t cooked well.
That’s the thing with vegetables. When they’re fresh, in season, and prepared deliciously (cooked or raw), they are the best things ever. This weekend I made some roasted brussels sprouts (I know, they are not at their peak seasonally, but they were still good!) and wanted to share this yummy variation with you all:
Preheat oven to 400 degrees. Wash and halve (or quarter depending on how big they are) 1-2 lbs brussels sprouts – enough to fit an entire cookie sheet. Coat with 1-2 Tbsps melted coconut oil. Sprinkle liberally with sea salt (I like Maldon). Roast for about 25-35 minutes or until browned and a bit caramelized.
Whisk together 1 Tbsp maple syrup and 1 Tbsp tamari or coconut aminos. Coat brussels sprouts and sprinkle with black sesame seeds. Serves about 4-6.