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Coconut Oil Brussels Sprouts

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I have my friend Carolyn to thank for my mild obsession with Brussels sprouts. When I first moved to the city, I crinkled my nose at her constant Brussels orders, unwilling to try the suspectly smelly vegetable. One night at dinner with Caro, I caved and had a life-changing bite of her Brussels sprouts at a lovely tapas restaurant in the West Village. Now, I cook them as much as possible, which tends to be nightly because they are so easy to make.

Coconut Brussels

You might see this post and think to yourself “this is the easiest thing ever, why is Emily posting this?” but when I first embraced brussels sprouts, I had no idea where to begin. You buy this bag of green round vegetables from the grocery, bring them home, and want them to taste exactly like the restaurant serves them. I had no clue how much to take off from the shell, how many pieces to cut them in, whether I should roast them, or what to saute them with.

Coconut Brussels

After much practice and a lot of different types of preparation, I’ve found the easiest and healthiest version for my tasty go-to. It’s different than most because it uses unrefined coconut oil, giving it a subtle but unique added flavor. It might not be as yummy as Brussels cooked with butter and brown sugar (recipes for those coming soon), but it serves its purpose as a special vegetable side dish.

Coconut Brussels

Ingredients

– One lb fresh Brussels sprouts (or however many you feel like eating)
– 1 tablespoon unrefined coconut oil
– salt and pepper
– 1 garlic clove

Coconut Brussels

Instructions

1. Prepare the Brussels sprouts by removing the outer layer and cutting them in half.
2. Melt the coconut oil in a cast iron pan over medium high heat. (You’ll scoop the coconut oil out of the jar and it will be a harder gel-like substance, which is confusing, but once heated, it immediately melts into liquid)
3. Add all of the Brussels cut-side down and pan roast for about 5 minutes, until slightly golden brown.
4. Salt and pepper the Brussels with about 1/2 teaspoon each.
5. Mince the garlic clove and add it to the pan.
6. Sautee for the Brussels for another 5 minutes, moving them around in the pan, until they are caramelized on the outside. I tend to overcook on purpose, because I like them extra crispy and a little burnt.
7. Serve warm or room temperature.

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