- 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. When it is 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 caramelized.
3. Pour some shredded coconut into the hot pan for 30 seconds (it will brown quickly) and toss with the Brussels sprouts.