If you’re like me, Brussels Sprouts aren’t a favorite, even though they are loaded with vitamins that improve digestion, bone strength and build up the immune system. I’ve tried different recipes over the years, hoping to find one I really liked—and this is it! Coconut oil makes it different and delicious.

Ingredients

1 lb. Brussels Sprouts, trimmed, cleaned and halved

2 teaspoons Coconut Oil, melted

4 oz. Pancetta or Porchetta Italiana, chopped (Trader Joe’s stocks this)

Salt and Pepper, to taste

Pomegranate Seeds

Instructions
  1. Preheat oven to 400°
  2. Place halved Brussels Sprouts in a bowl. Drizzle with coconut oil and toss in pancetta, sea salt and black pepper.
  3. Arrange the Brussels Sprouts onto a baking sheet and roast for 20 minutes, until tender. Stir after 10 minutes.
  4. Sprinkle with Pomegranate Seeds when serving.