Instructions
- Cut the white end off the Brussels sprouts; remove any browned leaves and cut any large sprouts in half.
- In a pot with 1 inch of water and a lid, a steamer, or a microwave, steam sprouts for 5 – 8 minutes, or until bright green.
- In a medium pan, melt coconut oil over medium heat.
- Add Brussels sprouts, salt and cook, stirring occasionally, for 5 – 10 minutes, or until outsides are a deep, rich brown.
- Toss with sauce or seasoning of choice (see list in the notes, below) or sprinkle with salt and pepper to taste and serve. Makes 2 large or 4 small (side) servings.
Notes
- While these are great with just salt and pepper to taste, they also make a great base for a number of great flavor combos. You can toss with hot honey (or honey of choice with a sprinkle of cayenne), toss with this beautiful mint parsley pepita sauce (a fresh take on a chimichurri), toss with a classic pesto, or mix it up with a little za’atar, ras el hanout or dukkah.
- Prep Time: 10
- Cook Time: 10