Friday, January 25, 2013

Roasted Brussel Sprouts and Roasted Roots~

Highly requested and extremely delicious... :)

Roasted brussel sprouts:
(approx. 6 servings)
2 pounds brussel sprouts cut in half
Approx. 2-3 tbsp. unrefined coconut oil (enough to cover sprouts)
1 tbsp. black pepper
1 tbsp. rosemary
1 tbsp. salt
Juice of 1 lemon
Toss all ingredients together in a bowl, then lie flat on a cookie sheet.
Bake at 400* for about 30 minutes, or until desired crispiness.


Roasted Roots
(approx. 4 servings)
1 medium size of each- red beet, yellow beet and 1 large carrot - chopped or sliced 
2 tbsp. unrefined coconut oil
1 tbsp. minced ginger (*or 1 tbsp. ginger paste)
Juice of 1 lemon (*or 1 tbsp. lemon grass paste)
1 tsp. garlic salt or minced garlic or garlic salt
Toss all ingredients together in a large bowl.
Bake at 400* for about 20-30 minutes.

(*Pastes can be found in the refrigerated produce section, near the salad dressings. 
I find mine at Albertson's.)

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