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


Coconut Toasted Brussels

Yield: serves 2-4

Total Time: 15 minutes


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


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. #
    Fran@fransfavs.com — February 6, 2012 @ 2:03 pm

    I guess this was the week for brussels sprouts. I would have never thought to pair coconut with them. Your recipe made my mouth water, and mine was pretty darned good, too!


  2. #
    Lisa [With Style and Grace] — February 6, 2012 @ 2:03 pm

    I need these in my life. like right this very second!


  3. #
    Gretchen O'Donnell — February 6, 2012 @ 3:31 pm

    Wow – never would have thought of this combination. I must try it. I used to hate Brussel Sprouts, but I love them now that I learned to roast them. I also have a peacan/crasian/brussel sprout recipe that I LOVE. Thanks for this great inspiration!


  4. #
    Angela @ The Dancer Bakes — February 7, 2012 @ 10:28 pm

    These intrigue me. SO much. My fiancé and I both love coconut, and I’m trying to learn to like brussels sprouts (so far, without butter and bacon grease, we’re not friends) so this sounds like a great recipe for us to try! Especially next to that mac and cheese…drool.


  5. #
    Mia Dumont — February 12, 2012 @ 2:26 pm

    I totally love your blog.
    The way you say things, the receipes, etc.
    you made my day!
    next time I update my blog, I will put you as a favorite link!


  6. #
    Karen — April 13, 2012 @ 2:22 pm

    Made them! Love them- marry me:)


  7. #
    Alysa (InspiredRD) — June 16, 2012 @ 6:48 pm

    How in the world did I miss this recipe. You combined my two favorite things. Y.U.M.



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