I am trying to work my way though some of the things that have stacked up in my freezer. I am trying to avoid processed food and use fresh vegetables, etc. as much as possible. However, I do like to keep some frozen vegetables on hand. It is such a convenience to be able to add a handful of corn or peas to a stir-fry or soup recipe. I found a bag of frozen Brussels sprouts and decided to cook them up and get them out of the way. Why use frozen when they are always readily available on the produce aisle? I prepared these little cabbages by tossing them in oil and adding some minced garlic and cayenne pepper before roasting them in the oven. Once they brown up they are drizzled with fresh lemon juice to step up the flavor profile. A quick and easy way to prepare these little green jewels.
Garlic Roasted Brussels Sprouts (Serves 4)
1 pound brussels sprouts
- 2 garlic cloves, minced
- ½ t. cayenne pepper (optional)
- 4 T. melted coconut oil
- 2 t. lemon juice
- salt to taste
- Preheat oven to 400 F.
- Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes. Drain well and place the Brussels sprouts in a large bowl.
- Add the minced garlic, cayenne pepper and melted coconut oil and gently toss to coat. Transfer the Brussels sprouts to a baking pan and sprinkle with salt. Bake for 15-20 minutes, shaking pan occasionally, until sprouts are quite brown and crisp on the outside and tender on the inside.
- Adjust the taste with more salt if necessary, drizzle with lemon juice, toss to combine and serve.