Roasted Brussels & Persimmons – A Perfect Autumn Plate

by Guest Blogger on November 13, 2012 · 2 comments

By chef Raya Belna of Wildcraft

This is one of my favorite Fall recipes using persimmons and brussels sprouts:

Roasted Brussels and Persimmons

yield: serves 4

  • 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

1.) Pre heat oven to 375 degrees. 2.) Sauté shallots in 2 T coconut oil until translucent. 3.) Toss brusssels sprouts, persimmons and shallots with remaining coconut oil until well coated. 4.) Sprinkle liberally with sea salt. 5.) Spread on baking sheet in a single layer. 6.) Bake for 20-30 minutes until edges are crisp and brown, stirring once.

 

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{ 1 comment… read it below or add one }

Sharon December 6, 2015 at 8:24 pm

I made this tonight with persimmon’s from a friend’s grandfather’s tree! Delicious! Thank you for sharing this.

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