Brussel Sprouts To Fight Over

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Growing up I experienced brussel sprouts just a handful of times. On one of those occasions, my brother & I posed for a photo with our cheeks stuffed like chipmunks.  Then we spit them out because they were so bitter & I hoped to never have to eat them again. Blech!
You may have thought I was jesting with the title of this recipe, but no, for the record…my children (teenagers) had a fight today over these brussel sprouts…complete with someone stomping off to her room crying.. because we used the “I cut, you choose” method when they were dividing them up, & her portion was a little less than her sisters.  Yeah, they are that good. We’ve had them twice last week.

Our discovery began this Thanksgiving. A friend invited us to dinner & kept talking proudly about how we would be having brussel sprouts. I was not excited…not in the least, but rather I was worried about having to eat them graciously. Somehow, I avoided them, but my family kept raving about them. They kept asking “why we don’t eat those, are they too expensive??” So, I asked my friend for her recipe, which I’ve adapted here just a bit for our family’s needs.

Super simple, & it takes maybe 15 minutes start to finish.

1 lb brussel sprouts – washed, & bottoms trimmed

Preheat panggangan to 400*

Half brussel sprouts & place in medium sized bowl.

Add coconut milk & toss to coat.

Spread in a single layer on a cookie sheet – I use a silpat, if you don’t have one, I recommend a layer of foil. Salt to taste.

Place on the bottom rack of the panggangan & bake for 8-10 minutes, gently stirring once.

Stand back & let the fighting begin – we have a tough time actually getting these to a serving bowl on the table…half usually go missing in the transition!

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

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