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