Roasted Brussels Sprouts & Persimmons

Bring the heartiness of Brussels sprouts & the sweetness of persimmons together in this roasted dish.  An instant fall classic!

Roasted Brussels Sprouts & Persimmons

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Servings 4 servings

Ingredients

  

1x2x3x

• 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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