A while back I added a recipe for Roasted Brussels Sprouts HERE. I really love this way of roasting sprouts. They come out sweet and tender with a nicely browned leaves. Since writing up the recipe, however, I’ve switched to using coconut oil rather than olive oil when roasting to prevent oxidation.
This morning I chopped some walnuts and fried some pancetta. When the Brussels sprouts were finished roasting, I added a handful of each to the mixture and then squeezed half a lemon, mixing lightly. You could use pecans and/or bacon instead.
Not a question!