I don’t know what force of nature provoked me to make you Brussels sprouts when it’s a gosh darn OVEN outside.
But I did and I’m so not sorry about it. In case you haven’t noticed, Mother Nature decided to go straight from the chilly depths of winter to the serious sweat of summer in like t minus nine seconds. WHEN DID SKIPPING SEASONS BECOME A THING.
I mean who gave her permission to skip spring? Ugh.
So even though Brussels aren’t in season, it doesn’t really matter because apparently the master of the seasons is totally confused.
And so am I. Because these sprouties taste like popcorn. I don’t think that’s normal.
I shoved them in my face by the handful, too. Popcorn, I tell ya!!!!
Prior to writing this post, I didn’t think “peppered” was a real word (similar to me not thinking Brussels had an “s.”) Oh the things you learn being a food blogger and eater.
These sprouts give my maple balsamic roasted brussels sprouts a serious run for their money. Just sayin’.
When it comes to recreating this recipe at home, I beg you to a) not sub another oil for coconut oil b) not skimp on the pepper c) not use any kind of coconut other than the thick flaked kind and d) not use broccoli or carrots or zucchini instead of brussels.
Oh heavens no.
True story: never have I ever used flaked coconut in a recipe. I know brussels and coconut sounds a bit odd together, but I pinky promise that they go together like peanut butter and jelly. Like hummus and hot sauce. Like pickles and corned beef.
Maybe if you leave these bad boys outside for a minute or three they’ll toasted by themselves, no oven required. This recipe just got SO much easier!!
- 1 lb brussels sprouts, ends removed and sliced into thirds
- 1 tbsp coconut oil, melted
- ¼ tsp sea salt
- Lots of freshly cracked black pepper
- ⅓ cup unsweetened flaked coconut
- Preheat oven to 425F. Line a baking sheet with a silipat or parchment paper.
- Place sliced brussels sprouts in a large bowl. Top with melted coconut oil, salt, and lots of pepper. Toss to combine. Do NOT add coconut yet!
- Spread onto a baking sheet, making sure they're in an even layer.
- Bake for 25 minutes, stirring halfway through. Then sprinkle sprouts with flaked coconut and return to the oven to bake for 3 more minutes.
- Remove promptly. The coconut should be browned, not burned. Enjoy hot!