- 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.








Karen is a Holistic Lifestyle & Fitness Expert on a mission to cut through the over-complicated B.S. around food, health and well-being so that busy women, can learn how to transform their bodies and nourish their souls so they can feel strong, fit and confident.



