Roasted Honey Garlic Brussels Sprouts

As a child I remember my father buying a huge Sam's Club sized bag of fresh brussels sprouts. He boiled them, causing the entire house to reek of bad cabbage! I was forced to try one and I hated it. Understandably so, I went about 15 years without ever trying one again. Then they became a trendy little food and I saw them being roasted, looking all crispy and delish- a far cry from the boiled brussels sprouts of my childhood. I now adore them! Especially these as they have this crunchy salty-sweet goodness going on!

This makes enough to serve as a small side for 4 people:

1 pound of fresh brussels sprouts (stemmed and sliced in half) *Frozen works too, just defrost and slice.

4 TBS Coconut oil for the pan

Sauce:

3 TBS Honey

3 Garlic Cloves sliced thin

1/4 tsp Salt

1/4 tsp Black Pepper

Pinch of Cayenne Pepper or Red Pepper Flakes

Preheat your oven to 425 degrees

Put the sliced brussels sprouts onto a baking sheet, sprinkle with salt, black pepper, and mix in the coconut oil. It's ok if its solid, just dollop it on and mix it in, it will melt in the oven.

Now, into the oven to roast for 15 minutes.

While they're roasting, mix up the honey, sliced garlic, and red pepper flakes or cayenne pepper in a small bowl.

When the 15-minute timer is up, pull them out of the oven and pour the sauce on the brussels sprouts giving them a good mix to be sure every lil' sprout is coated.

Pop them back into the oven for another 5 -10 minutes or so until they're crispy.

Serve immediately or devour straight from pan like I did!