Brussels Sprouts in Coconut Oil

300 g baby Brussels sprouts, washed and trimmed
1 brown onion
1 Tblsp extra virgin olive oil
small bunch of parsley, chopped
salt and pepper to taste
Put the Brussels sprouts and onion on a baking tray. Drizzle over the coconut oil and season.
Cook for 30 minutes in a moderate oven until the Brussels sprouts are slightly crisp.
Put the Brussels sprouts into a serving dish. Peel the onion and cut into wedges. Place with the Brussels sprouts. Sprinkle over the parsley to garnish.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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