The Great Thanksgiving Countdown - Recipe #2!
It's time for my second installment of yummy, healthy Thanksgiving recipes.
Today, let's talk Brussels sprouts. These poor little cabbages get a lot of negative press in pop culture (and at most dinner tables), but, really, they're amazing! Amazing for you, and, when properly prepared, amazing for your taste buds.
Brussels Sprouts with Toasted Coconut
- 2 cups Brussels Sprout, trimmed of outer leaves
- 1 tbsp toasted unsweetened shredded coconut
- 1 tsp coconut oil
- Vegetable Stock, for boiling
- ½ tsp salt
Boil equal parts water and vegetable stock, add the trimmed Brussels sprouts; cook until just tender, about 5 minutes. Drain. Allow to cool and cut in half.
Heat the coconut oil in a skillet on medium high heat; add the halved Brussels sprouts and sauté until they begin to brown, 3 minutes, stirring constantly. Season with salt and remove from heat; toss with toasted coconut.