Peppered Brussels Sprouts with Toasted Coconut

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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