What are you doing with your Brussels Sprouts this year?

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A touchy subject! Growing up I dreaded the smell of Brussels Sprouts being boiled beyond belief and the depressing, pale green lump that appeared on the plate. Then I discovered baking them and now enjoy them like candy!
Roasted Brussels Sprouts
  • 1 Stalk of Brussels Sprouts
  • 1 TB Coconut Oil
  • 3 cloves of garlic or 3 tb mashed garlic
  • 1/2 Tsp Sea Salt
Cut the Brussels Sprouts in half and place face down on a baking sheet. Drizzle in coconut oil. Cook in the oven on 180 for about 10 minutes
Remove from the oven and add the garlic and salt. Coat the Sprouts evenly and bake for another 10 minutes.
Not a garlic fan?
Replace the garlic with 1 inch cuts of bacon. Put little hats on each sprout and lower the oven temp to 160 and  bake for one hour until the bacon is crispy!
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