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roasted brussels sprouts & persimmons

Roasted Brussels Sprouts & Persimmons

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Servings 4 servings

Ingredients
  

  • 2 lbs Brussels sprouts trimmed and halved
  • 2 Fuyu persimmons quartered and sliced thinly
  • 2 shallots sliced
  • 2 T coconut oil + more to coat
  • sea salt to taste

Instructions
 

  • Pre-heat oven to 375 degrees.
  • Sauté shallots in 2 T coconut oil until translucent.
  • Toss brusssels sprouts, persimmons and shallots with remaining coconut oil until well coated.
  • Sprinkle liberally with sea salt.
  • Spread on baking sheet in a single layer.
  • Bake for 20-30 minutes until edges are crisp and brown, stirring once.

Notes

Recipe from Ron & Lisa.
Check the availability of Brussels sprouts here and Fuyu persimmons here.
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