Brussels Sprout Recipe
With Coconut Oil

Yet another mouth watering recipe- Brussels sprout recipe with coconut oil is for you to enjoy. From the low carb diet to the Ketogenic diet, these are welcome for all your meal plans. They are low carb, low calorie, delicious and an anti-cancer vegetable.

FYI- I just learned, there is an 'S" at the end of brussel- who knew?

Akin to broccoli, cauliflower, kale, cabbage, and bok choy, these cruciferous vegetables are a great source of phytochemicals, vitamins and minerals, and fiber.

These are a good source of vitamin A, C, K and B6. A great way to add Fiber, Folate, Potassium and Manganese.

These mini cabbage imposters can be prepared in many ways. Steamed, roasted or boiled.

Being versatile, they can be steamed, boiled or roasted. Even eaten raw!

Steaming these little cabbage like cruciferous veggies brings firm yet tender heads. Steaming aids in retaining the nutritional value contained in them.

Roasting is my preferred method of preparing these luscious delights. Retaining all the great nutrition while crusting the outside, bringing with tenderness on the inside. The leaves that fall off while roasting are the best!

Preheat oven to 350 degrees

  • One lb fresh Brussels sprouts- optional, you can slice these length wise. I roast them whole.
  • 2 tblsp coconut oil
  • Sea salt and pepper

Optional- italian seasoning, nutmeg, or any spice of choice can be sprinkled on theses gems.

Rinse in purified water.

Melt oil in ovensafe dish or roasting pan.

Add brussels sprouts- roll to coat in oil.

Sprinkle with sea salt, pepper

Roast 30-40 minutes, they will be brown and crisp on the outside, tender inside.



If you prefer, you can prepare these in a frying pan, follow the same procedure using a frying pan.

Cook covered over medium heat for 15 minutes. Remove lid and cook an additional 5 minutes or until sprouts browned, yet tender inside.

Cooking time varies depending on your oven or burner and your preferred firmness of the sprouts.


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