Coconut oil and a high temperature caramelize the sprouts, enhancing their natural sweetness.
- 1 pound Fresh Brussels sprouts
- 1 tbsp Melted coconut oil
- 3 pinches Fine grain sea salt
- 2 pinches Black pepper
Preheat toaster oven to 425°F and sear a 10×10 roasting pan or rimmed pan.
Wash and dry the Brussels sprouts. Cut off all the stems and cut each shoot in half. Place the sprouts on the pan and drizzle with melted coconut oil. Sprinkle with desired amount of salt and pepper. Using your hands, mix the sprouts well until they are evenly coated.
Roast at 425°F for 20-25 minutes, depending on the size of your sprouts. Halfway through cooking, stir the sprouts and use a fork to gently turn the sprouts so that their insides are face down on the pan. The sprouts will be golden, caramelized and fork tender but not mushy when ready.
Serve plain, with lemon wedges, Sriracha sauce or your favorite garnish.