I know it’s surprising, but I actually enjoy brussels sprouts.
Thank goodness I like them — otherwise vegetables would rarely make it to my plate. To keep my affection for these little green cabbages alive, I have to change them up so I never get bored.
Yes, I know this combination might be divisive: brussels sprouts and coconut. Some people can’t stand the sprouts; others think coconut doesn’t belong anywhere. Personally, I’m fiercely protective of my coconut — I’ll take it all for myself.
If this sounds like a culinary crime to you, please take a seat in the corner while I eat. I pan-roasted the brussels until they were caramelized and slightly charred, toasted shredded coconut in the same pan, finished the sprouts with a touch of light coconut milk, and served everything topped with more toasted coconut.
These were served alongside maple-glazed pork chops and a white cheddar arugula pesto mac and cheese, which resulted in an excellent food-induced nap. But honestly, the brussels hold their own — sweet, toasty, and savory all at once.
Coconut Toasted Brussels
Pin Recipe
Ingredients
- 1 pound brussels sprouts, stems removed and quartered
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of nutmeg
- 1 1/2 tablespoons coconut oil, melted
- 2 tablespoons lite coconut milk
- 2–3 tablespoons toasted shredded coconut, divided
Instructions
- Place the quartered brussels sprouts in a bowl. Season with salt, pepper, and a pinch of nutmeg. Drizzle with melted coconut oil and toss to coat evenly.
- Heat a skillet over medium-high heat. When hot, add the brussels and cook for 6–8 minutes, stirring occasionally, until they are toasted and have some charred edges.
- Reduce the heat to low and stir in the lite coconut milk. Mix in 2 tablespoons of the toasted shredded coconut, then transfer to a serving bowl. Top with the remaining toasted coconut before serving.
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I’ll make this again tomorrow — it’s that good.