Coconut brussel sprouts
Coconut Brussels sprouts combine the earthy flavors of the sprouts with rich coconut oil for a quick, healthy dish. This recipe is perfect for solo cooks, delivering taste with minimal effort.
Cook time 10 min
Prep time 5 min
Ingredients:
2 cups brussels sprouts1/2 tsp salt
1/2 tsp black pepper
2 tbsp coconut oil
Coconut brussels sprouts are a delightful dish that seamlessly combines the earthy flavors of brussels sprouts with the tropical essence of coconut. This simple and quick recipe is perfect for solo cooks looking for a healthy and delicious meal with minimal effort and maximum taste.
Instructions:
- Rinse the Brussels sprouts thoroughly under cold water to remove any dirt.
- Trim the stems and remove any yellow or damaged outer leaves.
- If the Brussels sprouts are large, cut them in half lengthwise. Smaller sprouts can be left whole.
- In a medium bowl, toss the Brussels sprouts with the salt and black pepper until they are evenly coated.
- In a large skillet, heat the coconut oil over medium heat. Allow it to melt completely, and make sure it's hot but not smoking.
- Place the Brussels sprouts in the skillet in a single layer, cut side down if you've halved them. This allows for maximum caramelization.
- Cook for about 7-10 minutes, occasionally shaking the skillet to ensure the Brussels sprouts cook evenly. You want them to develop a golden-brown crust but remain tender on the inside.
- If necessary, reduce the heat slightly to avoid burning.
- Once the Brussels sprouts are golden-brown and crispy on the outside, and tender inside, remove the skillet from heat.
- Serve the coconut Brussels sprouts immediately as a side dish or a snack.
With just a handful of ingredients and a simple preparation process, coconut-crusted bachelor brussels sprouts are a great addition to any meal. Enjoy the combination of flavors and the nutritious benefits of this quick and easy dish.
Coconut brussel sprouts FAQ:
Brussels sprouts are done when they are golden-brown and crispy on the outside, yet tender on the inside. You can check their tenderness by piercing them with a fork.
Yes, you can pre-cook the Brussels sprouts and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy again.
You can substitute coconut oil with other oils such as olive oil or avocado oil. However, this may alter the flavor slightly since coconut oil adds a distinctive taste.
Use a large skillet that allows the Brussels sprouts to be in a single layer. This ensures even cooking and maximum caramelization. A 10-12 inch skillet works well for 2 cups of Brussels sprouts.
Yes, you can enhance the dish by adding garlic, onion, or spices like paprika. Just be sure to adjust cooking times as needed to avoid burning any added ingredients.
Cooking Tips:
- Make sure the brussels sprouts are evenly coated with coconut oil to ensure uniform cooking.
- For a crispier texture, you can halve the brussels sprouts before cooking.
- To enhance the flavor, consider adding a dash of garlic powder or a sprinkle of shredded coconut.
Nutrition Facts
2 ServingsCalories 160kcal
Protein 3.03g
Carbohydrates 8g
Fiber 3.48g
Sugar 1.94g
Fat 14g
More recipes
Garlic broccoli with chicken gravy
Quick garlic broccoli served with rich chicken gravy.
05 May 2026Grilled eggplant with coriander, basil and lemon sauce
Enjoy grilled eggplant with a fresh coriander and lemon sauce.
05 May 2026Asparagus with almonds and parmesan cheese
Sautéed asparagus with toasted almonds and parmesan cheese.
05 May 2026Oven-roasted tomatoes with wild herb salt
Simple oven-roasted tomatoes seasoned with wild herb salt.
05 May 2026Garlic and rosemary potato bake
A creamy, garlicky potato bake with rosemary and parmesan.
05 May 2026Broccolini with toasted almond
Creamy broccolini topped with toasted almonds for a delicious side.
05 May 2026