- 1 pound Brussels sprouts
- 1/4 cup shredded coconut
- 1-2 tablespoons coconut oil
- sea salt & pepper
1. Wash and trim the ends of the Brussels sprouts and remove outer leaves. Halve them.
2. Heat 1-2 tablespoons coconut oil in a pan. (The smell is incredible!) When it is good and hot, toss the Brussels sprouts in with a pinch of sea salt. Cover the pan. Roast them for 6-7 minutes or so until they are beautifully caramelized.
3. Pour some shredded coconut into the hot pan for 30 seconds (it will brown quickly) and toss with the Brussels sprouts.
4. Devour them like I did.