T’is the season to avoid brussel sprouts! Those nasty green balls always manage to make their way onto every plate on the table…
I am not (was not) a brussel sprout eater. Then I went to yoga teacher training and were food was provided to me and there wasn’t really much choice, but to eat them…or to miss a very large part of that night’s dinner. So I tried them. And, shockingly, I actually enjoyed them, and not just because I was starving!
I know my taste for them wasn’t just because I was hungry because I have since made them at home. The other night I made this beauty of a concoction:
Super simple and, I think, enjoyable for all!
“Cheesy” Roasted brussel sprouts and cauliflower
Halved brussel sprouts
Chopped cauliflower
Toss in coconut oil
Sprinkle with garlic powder and nutritional yeast
Bake until browned at 400.
simply life.food.fitness. 
Looks good. Will try this one soon. We’ve bought local sprouts from a farm truck so fresh and delicious. Erin cooks them in a little water with butter and garlic. Also good.