CRISPY COCONUT BRUSSELS SPROUTS
Its so easy to love a pile of veggies on your plate when they taste truly great and hands-down this recipe delivers. Plus it is so easy to make, is more than company worthy and perfect for those celebratory family feasts like Thanksgiving, Christmas, Easter, Sunday Supper. (Do you still have these? I so miss them so please feel free to invite me - I'll bring an app or side or main or sweet). Picture a happy face here.
Add this recipe to your easy weekday meal regime as well for its fast and easy and doesn't dirty many dishes. This matters too right? It sure does for me.
Happy eating, feasting and nourishing, big occasional or not, Make every meal a yum experience
COCONUT GINGER SAUCE
INGREDIENTS:
2/3 cup organic canned coconut milk
1½ tsp fresh grated ginger
1 tsp garlic, minced
1 tsp maple syrup, golden Lakanto, or organic coconut sugar, to taste
1 tsp gluten-free, low sodium tamari, coconut aminos or miso, to taste
½ to 2 tsp chili garlic sauce (to taste) or sub w/ 2 tsp tomato paste if you're not tolerant to spicy heat
1 tsp lime juice or rice vinegar
BRUSSELS SPROUTS
INGREDIENTS:
¾-1 pound medium sized Brussels sprouts, trimmed and evenly halved
1 tbsp coconut oil
Sea salt, black pepper to taste
Toasted organic coconut ribbons or flakes to garnish
INSTRUCTIONS
Its so easy to love a pile of veggies on your plate when they taste truly great and hands-down this recipe delivers. Plus it is so easy to make, is more than company worthy and perfect for those celebratory family feasts like Thanksgiving, Christmas, Easter, Sunday Supper. (Do you still have these? I so miss them so please feel free to invite me - I'll bring an app or side or main or sweet). Picture a happy face here.
Add this recipe to your easy weekday meal regime as well for its fast and easy and doesn't dirty many dishes. This matters too right? It sure does for me.
Happy eating, feasting and nourishing, big occasional or not, Make every meal a yum experience
- Veggie side dish
- Prep time: Approx 15 Mins
- Vegan, Gluten, Soy, Corn, Nut Free
- Servings: 2-4
COCONUT GINGER SAUCE
INGREDIENTS:
2/3 cup organic canned coconut milk
1½ tsp fresh grated ginger
1 tsp garlic, minced
1 tsp maple syrup, golden Lakanto, or organic coconut sugar, to taste
1 tsp gluten-free, low sodium tamari, coconut aminos or miso, to taste
½ to 2 tsp chili garlic sauce (to taste) or sub w/ 2 tsp tomato paste if you're not tolerant to spicy heat
1 tsp lime juice or rice vinegar
BRUSSELS SPROUTS
INGREDIENTS:
¾-1 pound medium sized Brussels sprouts, trimmed and evenly halved
1 tbsp coconut oil
Sea salt, black pepper to taste
Toasted organic coconut ribbons or flakes to garnish
INSTRUCTIONS
- Preheat broiler. To make the sauce, in a small saucepan over medium heat, combine the coconut milk, tamari, ginger, garlic and chosen sweetener; warm a few minutes. Add chili sauce or tomato paste to taste. Whisk the ingredients together and simmer 5 minutes or so to infuse the flavors, and thicken sauce. Remove the pan from heat and stir in lime juice or rice vinegar. Prepare the sprouts.
- Heat a 12-inch cast iron skillet or oven proof pan over medium-high heat, add 1/4 cup water and steam sprouts a few minutes to soften.
- Drain as needed, add coconut oil and Brussels sprouts tossing well to coat. Now arrange sprouts flat sides face down cook two – four minutes, or until sprouts brown on the cut side.
- Once the sprouts have begun to caramelize transfer the pan and drizzle with 2/3 of the coconut ginger sauce. Place the pan under the broiler and broil approximately three minutes or until the tops are browned and the bottoms caramelized to suit your preferences.
- Transfer to a serving bowl, top with the remaining sauce and toasted coconut and serve while hot.
