2 pounds Brussels, stems cut off, sprouts cut in half lengthwise
3 T coconut oil
3 T butter
Salt and pepper to taste
Pinch sugar
2 T balsamic vinegar
Heat oven to 425
Place the prepped Brussels sprouts in a large bowl. Melt the coconut oil and butter and pour it over the Brussels sprouts. Season to taste with salt and pepper, add a pinch of sugar and the balsamic vinegar and toss to combine. Pour the contents of the bowl onto a baking sheet and place in the oven for about 25 minutes. How long it will take will depend on how young your Brussels sprouts are, the fresher they are the faster they will cook. About half way through the cooking use a spatula to move them around on the pan so that they cook evenly. Serve warm or room temperature.
Serves 6-8
