Dinner for one! A take on Barefoot Contessa’s Brussels Sprouts…
I love getting brussels sprouts at the farmers market every Sunday. My girls think they smell but I think they are delicious. I cut them each in half to make them cook faster, tossing with coconut oil and a lot of sea salt and cracked pepper, and spread on a baking sheet. Half an hour later: dinner and a little Eddie Cibrian in The Playboy Club on T.V. Sweet!
Roasted Brussels Sprouts
Adapted from The Barefoot Contessa Cookbook
Serves 1 if you’re me, 2 or even 4 if you’re you
A big pile of Brussels sprouts, trimmed [they cook faster if you halve them]
S.L. HERMANN Organic Virgin Coconut oil
Sea Salt & pepper
Preheat the oven to 400. If the coconut oil is solid put 4 or so tablespoons in the roasting pan and place in oven to liquefy. Toss the sprouts with the coconut oil, sea salt, and pepper, and spread on roasting pan. Roast for 30 minutes if you’ve halved the sprouts or 45-50 if you’ve left them whole, turning them every 15-20 minutes. Feast.
