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Roasted Brussels Sprouts

Reviewed: Feb. 4, 2013
I made this for the first time. Since I was in a hurry (starving), I didn't read the recipe carefully and cut the brussel sprouts in half and then followed the recipe. I subbed expeller-pressed (takes the coconut flavor out) coconut oil for the olive oil. It was awesome! Way better than cooking them in water. The centers were as done as the outside. Cutting them in half greatly reduced the cook time. This will become a staple recipe for me. Thanks for providing it!
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