serves 2-4 sides
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed and cut in half
3 tablespoons coconut oil
¼ teaspoon sea salt
¼ cup blue cheese crumbles
to taste freshly ground black pepper
1. Preheat oven to 400 degrees.
2. Place trimmed Brussels sprouts, coconut oil & sea salt in a bowl. Mix and make sure the brussel sprouts are covered. Pour onto a baking sheet and place cut side down
3. Roast in the preheated oven for 25 to 35 minutes. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done.
4. Toss Brussel sprouts in a bowl with half of the blue cheese. Serve in a bowl and garnish with the remaining blue cheese. Add fresh cracked black pepper.
The addition of cooked bacon or a few drops of aged Balsamic compliment this dish perfect.
Save any of the Brussel sprout leaves that have separated before cooking and add them to a salad.
This dish can be served hot or room temperature. And you can cook extra and keep them in the refrigerator up to five days.
Recipe property of
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428