Monday, July 16, 2012
Cocunut Toasted Brussel Sprouts
Coconut Toasted Brussels
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.