vrijdag 22 november 2013

Sauteed Brussels Sprouts with Red Chili Flakes (Kopie)

Serves 2-3

Special thanks to Ocean Mist Farms for sending us a case of fresh Brussels sprouts last week—now that was a delivery to be excited about!

1 pound of Brussels sprouts, washed and quartered
A couple tablespoons coconut oil (or other high-heat oil)
Red Chili Flakes (optional)
Salt and Pepper

To saute: Heat coconut oil in skillet until fully melted and add Brussels sprouts. Season with chili flakes, salt and pepper; toss a couple times. Continue cooking until sprouts are soft and golden, about 30 minutes.

To roast: Lay sprouts on baking sheet and top with dollops of coconut oil throughout. Season with chili flakes, salt and pepper. Place inside preheated 350-degree oven and bake for about 45 minutes, tossing once, until soft and golden.

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