Roasted Sprouts

Roasted Sprouts
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2
If you hate Brussels Sprouts, get ready to change your tune. This preparation is one of my favorites, so much so that I sometimes want it for dessert! The leftovers are even tasty cold!
  • 2 tablespoons coconut oil
  • 4 cloves garlic (or more) minced
  • 1 pound Brussels Sprouts, washed, halved
  • 2 ounces leftover cooked pastured pork tenderloin, diced
  • 1 teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • 2 ounces raw pecans, optional
  1. Preheat oven to broil.
  2. Heat oil in cast iron skillet over medium high.
  3. Place sprouts in pan, cut side down and cook for two to three minutes. Cook in batches, if need be.
  4. Remove sprouts from pan and set aside, covered in foil.
  5. Add garlic to pan, now over medium and cook two to three minutes.
  6. Add pork, if using, and saute two to three minutes more.
  7. Place sprouts back in pan and stir to combine.
  8. Add pepper flakes.
  9. Place in oven under broiler and cook, five to eight minutes, stirring once or twice, until nicely browned.
  10. Add black pepper, to taste.
  11. Scatter pecans on top, if using.