As a kid, there were certain vegetables I did my best to avoid eating. In fact, I have a few distinct memories of sitting by myself at the dinner table, making designs with my green beans while the rest of my family went on to other things. And, like a typical kid, I also stayed away from broccoli, peas, cauliflower, and brussels sprouts. I did, however, love things like tomatoes, cucumbers, salads, corn, and potatoes (as long as they weren’t mashed).
As I got older, my tastes changed, and I grew to love most everything that used to give me the heebie jeebies. Give me green beans, broccoli, peapods, peppers, avocados – you name it, I eat it. Except for brussels sprouts. I kept trying them, again and again, having heard somewhere that you have to try something at least seven to ten times before it starts to become appealing. But it just wasn’t working. Until my husband found a recipe online for roasted brussels sprouts and carrots. We were trying to shake up the typical Thanksgiving side dish and this sounded interesting. Funny thing is that I haven’t been a fan of cooked carrots (I prefer them raw) but I figured, why not? So we tried it. And lo and behold – turns out I DO like brussels sprouts! We found the original recipe on Food Network, then tweaked it a bit by substituting coconut oil instead of vegetable oil, then omitted the sugar and salt. And the result was amazing. A little healthier, too. The coconut oil replaces the sweetness of the sugar and, by also not adding salt, it’s a better heart-healthy dish. (You won’t miss it.) My family loves it, and it’s incredibly easy, too. It works well as a side dish for any meal, really, but helps to balance out a time when we typically overindulge on tasty holiday delectables . . . 😉 Check it out and let me know what you think!
Happy eating!
Prep time: 5-10 min. Cook time: 25 min. Total time: 30-35minutes
1 pound brussels sprouts (washed and quartered)
1/2 pound sliced carrots
2 tablespoons coconut oil* (warmed slightly to liquid)
juice of 1/2 lime
1 clove garlic (minced or grated)
pinch of red pepper flakes
chopped mint (to taste – optional)
Whisk together coconut oil, lime juice, garlic, and red pepper flakes. In a bowl, drizzle oil mixture over brussels sprouts and carrots and toss until coated. Place on a baking sheet. Roast at 450° until tender, about 25 minutes. Toss with more lime juice and chopped mint, to taste. Serve immediately.
*You may substitute olive oil for the coconut oil, however you’ll need to reduce the oven temperature to about 350° and cook for a longer time.
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Wholeness Health and YOU! 