Growing up I experienced brussel sprouts just a handful of times. On one of those occasions, my brother and I posed for a photo with our cheeks stuffed like chipmunks. Then we spit them out because they were so bitter and I hoped to never have to eat them again. Blech!
You may have thought I was jesting with the title of this recipe, but no, for the record...my children (teenagers) had a fight today over these brussel sprouts...complete with someone stomping off to her room crying.. because we used the "I cut, you choose" method when they were dividing them up, and her portion was a little less than her sisters. Yeah, they are that good. We've had them twice last week.
Our discovery began this Thanksgiving. A friend invited us to dinner and kept talking proudly about how we would be having brussel sprouts. I was not excited...not in the least, but rather I was worried about having to eat them graciously. Somehow, I avoided them, but my family kept raving about them. They kept asking "why we don't eat those, are they too expensive??" So, I asked my friend for her recipe, which I've adapted here just a bit for our family's needs.
Super simple, and it takes maybe 15 minutes start to finish.
1 lb brussel sprouts - washed, and bottoms trimmed
2 T. coconut milk
Salt to taste
Preheat oven to 400*
Half brussel sprouts and place in medium sized bowl.
Add coconut milk and toss to coat.
Spread in a single layer on a cookie sheet - I use a silpat, if you don't have one, I recommend a layer of foil. Salt to taste.
Place on the bottom rack of the oven and bake for 8-10 minutes, gently stirring once.
Stand back and let the fighting begin - we have a tough time actually getting these to a serving bowl on the table...half usually go missing in the transition!