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!!
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The crispy peppered brussels sprouts with toasted coconut make the perfect healthy side dish.
Ingredients
- 1 lb brussels sprouts, ends removed and sliced into thirds
- 1 tbsp coconut oil, melted
- 1/4 tsp sea salt
- Lots of freshly cracked black pepper
- 1/3 cup unsweetened flaked coconut
Instructions
- 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!
[Tweet “Side dish heaven! Peppered Brussels Sprouts with Toasted Coconut via @TheHummusapien”]
Sounds like you guys got our winter and we got your spring! It’s been rainy central over here, which I’ve just loved. Hope you all stay cool over there – when in doubt: mimosas. Popcorn tasting bruseels sprouts?!!! I must try! I could easily see this becoming a go-to for my brussels loving soul 😀
This sounds so bomb! I never eat anything in season, hahaha! Brussels in summer, watermelon in winter, it’s all good 😉
This sounds so bomb! I never eat anything in season, hahaha! Brussels in summer, watermelon in winter, it’s all good 😉
By some miracle, I have all of these ingredients (rarely happens that my college pantry lines up with a recipe)! I am so gonna make a batch of these + use for lunches all week 🙂
By some miracle, I have all of these ingredients (rarely happens that my college pantry lines up with a recipe)! I am so gonna make a batch of these + use for lunches all week 🙂
YAY. Thank goodness the damn sun played nice.
No more ovens. Until tomorrow. Save me some.
YAY. Thank goodness the damn sun played nice.
No more ovens. Until tomorrow. Save me some.
brussel sprouts and coconut sound great together! great idea 🙂
brussel sprouts and coconut sound great together! great idea 🙂
I still turn the oven on in the summertime…whoops! I need roasted everything!! Especially these sprouts. Sprouts+coconut sounds like perfection.
I still turn the oven on in the summertime…whoops! I need roasted everything!! Especially these sprouts. Sprouts+coconut sounds like perfection.
Autumn is in full swing down under so roasted brussels are very appealing right now. Brussels that taste like popcorn? I am game!
Autumn is in full swing down under so roasted brussels are very appealing right now. Brussels that taste like popcorn? I am game!
I like pepper, brussel sprouts, and coconut separately – so why the heck not?!
I like pepper, brussel sprouts, and coconut separately – so why the heck not?!