I think we’re all still pretty shocked that I actually enjoy brussels sprouts.

Toasted Coconut Brussels I howsweeteats.com

And! Let’s take a moment thank the heavens above that I do or else… nary a vegetable would cross my lips.

And in order to continue this… fondness… I have for the little green chunks o’ love, I gotta make sure they don’t overstay their welcome. Ever.

Because I can’t get sick of the one plant type thing I’ve got going on. !! Duh.

Toasted Coconut Brussels I howsweeteats.com

Now now… I realize I’m eliminating a majority of the population here with coconut AND brussels sprouts. I mean… most normal people ahbor tiny cabbages. A ton of other people think coconut should be eliminated from planet Earth. Frankly, I think they should be eliminated and leave me some alone time with my coconut. I’m possessive, needy and insecure.

Toasted Coconut Brussels I howsweeteats.com

For some of you (like ummmm, my husband), this is your ultimate worst nightmare. I could not combine anything more disgusting, right? Well… go sit over there in the corner and leave me be, because I’m hungry.

Toasted Coconut Brussels I howsweeteats.com

I pan-roasted the heck out of the brussels until caramely, added some coconut to toast, drizzled on some lite coconut milk and then ate them like there was no tomorrow. Delicious. We  (and I really just mean I) served them with those maple-glazed pork chops and pesto mac and cheese… then fell into food comas for four days. My kinda sleep.

Toasted Coconut Brussels I howsweeteats.com

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Coconut Toasted Brussels

Yield: serves 2-4

Total Time: 15 minutes

Ingredients:

1 pound brussels sprouts, stems removed and quartered
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
1 1/2 tablespoons coconut oil, melted
2 tablespoons lite coconut milk
2-3 tablespoons toasted, shredded coconut

Directions:

Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Drizzle with coconut oil and toss to coat.

Heat a skillet oven medium-high heat and once hot, add brussels. Cook for 6-8 minutes, stirring occasionally until toasted and charred. Reduce heat to low and stir in coconut milk. Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve. Top with remaining toasted coconut.

Toasted Coconut Brussels I howsweeteats.com

I’ll totally make this up to you tomorrow.

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125 Responses to “Toasted Coconut Brussels.”

  1. #
    51
    Elle Elizabeth — February 2, 2012 @ 11:48 am

    I will definitely attempt at this recipe. I roasted brussell sprouts last week and they were a little too strong of a taste for my liking. Hopefully, the coconut (which I love) will tone down strong flavoring a little bit! Thanks for sharing! :)

    Reply

    • Jessica — February 2nd, 2012 @ 11:56 am

      Oooh I actually suggest pan-roasting them instead of roasting in general – for some reason I do NOT like them roasted! Weird, I know. So even if you try without the coconut, I recommend pan-roasting.

      Reply

  2. #
    52
    Liz @ Tip Top Shape — February 2, 2012 @ 12:01 pm

    I love this!! As a coconut and brussels sprout lover, this recipe is genius :D

    Reply

  3. #
    53
    Andrea @ The Skinny Chronicles — February 2, 2012 @ 12:09 pm

    We could start a brussel sprout lovers support group? Very creative, as always. I don’t know how you think these things up!

    Reply

  4. #
    54
    Katie — February 2, 2012 @ 12:14 pm

    You might have eliminated a majority of the population…but you have me over heart and soul.

    Reply

  5. #
    55
    Katie — February 2, 2012 @ 12:16 pm

    …and I obviously meant to say you have WON me over heart and soul. Gooood morning.

    Reply

  6. #
    56
    Allie@sweetpotatobites — February 2, 2012 @ 12:22 pm

    i’m not a big brussels sprouts lover but i might be able to get on board with this because there is coconut involved. i do like the toasted coconut at the end.

    Reply

  7. #
    57
    Averie @ Love Veggies and Yoga — February 2, 2012 @ 12:32 pm

    These look awesome and anyone who said they don’t like Brussels sprouts MUST try these!

    Reply

  8. #
    58
    ~kim — February 2, 2012 @ 12:36 pm

    omg… I love Brussels~ especially roasty toasty… and with coconut, I can’t begin to imagine the heavenly marriage~! At least, not until tonight when this dish tickles my tastebuds~! Ooooh la la!!

    Reply

  9. #
    59
    Leah @ Why Deprive? — February 2, 2012 @ 12:38 pm

    This sounds amazing. My favorite way to eat brussels sprouts includeds a hefty amount of coconut oil, but I’ve never added coconut milk too. I’ll definitely have to try this.

    Reply

  10. #
    60
    Stacie (Foodie2Shoes) — February 2, 2012 @ 12:48 pm

    Yummy yum yum!

    Reply

  11. #
    61
    Kimberly :) — February 2, 2012 @ 12:49 pm

    I am sharing this link (my FORMER favorite sprout recipe) with you so that I can encourage you in your sprout affection. I’m gonna try the pan roasting route and see if the coconut can draw my non-sprout-eating husband over to the green side! http://www.foodiewithfamily.com/2011/11/16/roasted-brussels-sprouts/

    Reply

  12. #
    62
    Sally — February 2, 2012 @ 1:02 pm

    i love brussel sprouts! i like to call them miniature lettuce heads :) i’ve never had them cooked in coconut oil before, though. yum!

    Reply

  13. #
    63
    Cara — February 2, 2012 @ 1:30 pm

    Well, if you do find a little corner of the world where two people can hide away with all the coconut and brussles sprouts, I’ll gladly join you!

    Reply

  14. #
    64
    honeywhatscooking — February 2, 2012 @ 1:38 pm

    delicious. coconut is a relatively healthy fat.
    :-)

    Reply

  15. #
    65
    Julia — February 2, 2012 @ 1:52 pm

    I bought a buncha brussels and had no clue what I wanted to do. I knew it needed to be different though. My husband doesn’t like them, so I can do whatever the heck I want to them. And I want them like THIS! With coconut, and MORE coconut! YUM!

    Reply

  16. #
    66
    Jenn L @ Peas and Crayons — February 2, 2012 @ 2:04 pm

    BRILLIANT!!!!!! Such a fun flavor combo! I would devour these in a hot minute =)

    Reply

  17. #
    67
    Kate — February 2, 2012 @ 2:22 pm

    Oh my sweet holy heaven…I think I may have found a vegetable that I can get my husband to eat! :-) I’m totally making this for Valentines Day. You rock!

    Reply

  18. #
    68
    Stacy @ Say It With Sprinkles — February 2, 2012 @ 2:30 pm

    I can’t get enough of those little brussels! YUM!

    Reply

  19. #
    69
    rose — February 2, 2012 @ 2:49 pm

    I so don’t want to leave a debbie-downer post but had to because of what you said soo…yes you did make My ultimate worst nightmare dish LOL… Mostly the brussels..and with coconut, like.. in macaroons or pina coladas… thats about it tho.
    How funny you like brussels and no other veggies! I like most other veggies but can’t stand brussels. Maybe too to many scary, bad, plain, boiled brussels memories from childhood. actually, that is my only brussels experience. i’m fully scarred for life. BUT you make them Look fab I must admit. So you and your blog are still fab!! (of course) :)

    Reply

  20. #
    70
    Hilliary @Happily Ever Healthy — February 2, 2012 @ 2:53 pm

    Such an interesting flavor combination, but they look delicious! I love brussel sprouts!

    Reply

  21. #
    71
    Prathiba @ Vehemently Vegan — February 2, 2012 @ 3:23 pm

    mmm…this looks good! i love me some coconut!

    Reply

  22. #
    72
    Bee (Quarter Life Crisis Cuisine) — February 2, 2012 @ 3:55 pm

    Goodness! I’m with you, I love ALL of these things!! :)

    Reply

  23. #
    73
    Gabby — February 2, 2012 @ 4:57 pm

    Well this combo sounds DELICIOUS to me! Try serves 1 in my case! Definitely making these ASAP.

    Reply

  24. #
    74
    Emily — February 2, 2012 @ 5:31 pm

    I have a confession: I’ve never had them. Whooooopsie.

    Reply

  25. #
    75
    charlotte — February 2, 2012 @ 5:55 pm

    is there any substitute for coconut oil?

    Reply

  26. #
    76
    Esther — February 2, 2012 @ 7:01 pm

    I’m all aboard the brussels/coconut train. Haters can hate. I WANT THIS.

    P.S. Your pictures are always excellent, but I feel like they’re exceptionally excellent in this post.
    P.P.S. I made the homemade snickers bars and I am so glad/angry I made that decision. OHMAN.

    Reply

  27. #
    77
    Eris — February 2, 2012 @ 7:57 pm

    I haven’t eaten brussels ever in my life. But I am shocked to know people don’t like coconut =0 And brussel srpouts look yummy in your blog.

    Reply

  28. #
    78
    Quiche-ing Queen — February 2, 2012 @ 8:05 pm

    Two items I enjoy on their own. Never thought to combine them. Your photos make this crave worthy! Yummy!

    Reply

  29. #
    79
    Heather — February 2, 2012 @ 8:43 pm

    Speaking of vegetables….this is SO you: http://www.marrybacon.com/

    Reply

  30. #
    80
    Jen Laceda — February 2, 2012 @ 11:03 pm

    Hey, I thought (your twitter profile says) you hated veggies…LOL! Kidding! I don’t like brussel sprouts – they have this strong, cabbage-y taste to them. But when shredded, that strong taste seems to get mellower.

    Reply

  31. #
    81
    Moni'sMeals — February 2, 2012 @ 11:03 pm

    amazing! I have to try this.. so unique. A must!

    Reply

  32. #
    82
    Kelly — February 3, 2012 @ 12:43 am

    So I saw the reference to the Pesto Mac and Cheese and I had to tell you about this:

    Bake some pizza dough, preferably TJ’s but whatever you’ve got. As soon as it comes out of the oven all wonderful brush some olive oil or butter (or both) on the dough followed by a sprinkle of salt and pepper.

    While that’s baking make your arugula pesto and then pour it over a mound of marscapone cheese. Its kinda pretty. Then cut your warm pizza dough into pieces, I cut it in half and then make one inch strips. Grab a knife/spoon/finger and smear some of the pesto covered marscapone on your bread. I promise its amazing.

    Reply

  33. #
    83
    Maya @ Baking and Caking — February 3, 2012 @ 3:50 am

    I fully own up to loving brussels sprouts! But coconut just send this recipe over the top. I cannot wait to try this ASAP.

    Reply

  34. #
    84
    Cristy — February 3, 2012 @ 9:11 am

    Le yum….

    Reply

  35. #
    85
    thelittleloaf — February 3, 2012 @ 9:15 am

    Nothing wrong with liking brussels sprouts! I love them too, but have never paired them with coconut – would love to try.

    Reply

  36. #
    86
    Allie — February 3, 2012 @ 9:37 am

    I could not imagine a better combination.

    Reply

  37. #
    87
    Rachel — February 3, 2012 @ 10:36 am

    I’ve only recently discovered the enormous fondness I also have for brussels sprouts… I tend to make them spicy/garlicky, and I would never have even thought to mix them with coconut. I love coconut and am trying to wrap my mind around the imagination of what they would taste like combined…. I’m going to need to try this recipe out, for sure!

    Reply

  38. #
    88
    Caroline — February 3, 2012 @ 12:22 pm

    Who CARES about the majority of the population. I love them and I love coconut.
    If the majority of the population are not very careful, they will be won over by your beautiful photos…

    Reply

  39. #
    89
    Renae — February 3, 2012 @ 12:31 pm

    Can you believe my sister HATES coconut? I KNOW!! GASP!

    Reply

  40. #
    90
    Mercedes@Satisfy My Sweet Tooth — February 3, 2012 @ 1:16 pm

    What a genius flavor combination! I love brussels sprouts and coconuts and have just never dreamed of putting the two together! Thanks for the great idea!

    Reply

  41. #
    91
    Karen T. — February 3, 2012 @ 5:54 pm

    Ok well I like coconut, but the sprouts just make me want to gag. I’ve never had them and I’m sure you can tell me a million times how great they are, but you won’t make me change my mind. Now if you would like to add some coconut to maybe some sweet carrots then that’s a band wagon I’d jump on! :)

    Reply

  42. #
    92
    michelle — February 3, 2012 @ 6:26 pm

    You are a genius. I never even thought to combine my two favourite ingredients together.

    Reply

  43. #
    93
    Roxana GreenGirl { A little bit of everything} — February 3, 2012 @ 9:25 pm

    I hope there’s a some room left in your little coconut world because I love both Brussels sprouts and coconut and this dish sounds sooooo goooood!

    Reply

  44. #
    94
    hannah — February 4, 2012 @ 5:31 pm

    Oh my lawwd!!

    This sounds (and looks) so good. People who think coconut milk and brussels sprouts are gross are missing out.

    Xox

    Reply

  45. #
    95
    Lisa @ Life in Green — February 4, 2012 @ 6:38 pm

    Um, speechless. Never even heard of this combo, but it feels like love at first site. And I’m sure will be at first bite too. :)

    Reply

  46. #
    96
    idiosyncratic eye — February 4, 2012 @ 7:42 pm

    Hmm, I might be tempted by this. My experiences with brussels were never pleasant, stewed comes to mind so I decided on a boycott. :)

    Reply

  47. #
    97
    Dana B — February 4, 2012 @ 8:22 pm

    Mmmmm. This looks wonderful. I love brussel sprouts; my husband hates them, but loves coconut. This combo might just work for him!

    Reply

  48. #
    98
    Amanda — February 5, 2012 @ 3:48 pm

    I don’t really like brussel sprouts. but with coconut? yes please!

    Reply

  49. #
    99
    Nina — February 5, 2012 @ 8:30 pm

    This looks amazing… and coconut is the best thing ever. Brussel sprouts are okay. I like peppers, squash and cucumbers.

    Reply

  50. #
    100
    Erica — February 6, 2012 @ 3:04 am

    I made this tonight to go along with dinner and it was AMAZING :) thanks for sharing this.

    Also, when i served it i topped it with chopped honey roasted almonds. Yum, (you should deff try it)

    Reply

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