Brussels sprouts get a bad rap. It's the quintessential 'yuck!'-inducing vegetable for kids (and many adults). But not only are Brussels sprouts so good for you, when done right, they taste so good too! A member of the cancer-protective cruciferous vegetable family (which includes broccoli and kale), Brussels sprouts deserve a place at your table.
1 pound Brussels sprouts
3 tablespoons Organic Coconut Oil
3 tablespoons maple syrup
1 tablespoon organic apple cider vinegar
1 teaspoon of sea salt
1/2 teaspoon pepper
Optional: 1 tablespoon coconut sugar or maple sugar (for extra caramelized and delicious sprouts)
Wash and dry your Brussels sprouts. Cut off the brown edges and take off any browned leaves. Cut any particularly large sprouts in half. Pour your oil, apple cider vinegar and syrup all over the sprouts. Make sure they are coated evenly. Sprinkle on coconut sugar or maple sugar if using, salt and pepper evenly throughout. Roast in the oven at 400 F for 30 to 35 minutes, stirring every 15 minutes so that all sprouts roast evenly. When done, the Brussels sprouts should be soft and caramelized.