Sweet and Savory Brussels Sprout and Roasted Cherries
I just started roasting brussels sprouts and they are a new Fav! I have always disliked these cute little cabbages because as a kid they were pretty gross, but I've learned that it's because in the 70's and 80's it seems that steaming or boiling them was the only way to cook them which releases some pretty funky smelling sulfur compounds. Brussels and cabbage are both members of the Brassica family, which also includes cauliflower, broccoli, turnips, kale, and kohlrabi. Enjoy!
- 3 tbsp coconut oil, melted plus extra for greasing
- 3 cups Brussels sprouts, stems chopped off
- 1/2 cup fresh cherries, pitted and sliced
- 1/4 tsp salt
- 1 small handful pecans (optional)
Preheat oven to 375 degrees F. Grease baking sheet with coconut oil. Cut Brussels sprouts in half. Mix with cherries, oil and salt. Roast 15 to 20 minutes depending on desired crispiness. Add pecans if desired.