Brussels sprouts can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat!
Traditional roasting methods usually call for a coating of olive oil before cooking, but I opted for coconut oil in this particular dish. The higher the saturated fat content in a cooking oil, the less likely it is to be damaged or oxidized, making coconut oil a more stable fat source for cooking at high temperatures. In fact, I’ve noticed that when I cook with coconut oil, my vegetables rarely burn!
Tender on the inside, and crispy on the outside, these Brussels sprouts are a quick and easy addition to any meal.