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Roasted Brussels Sprouts Dusted with Coconut

Posted by cleanteam


Brussels sprouts get a tasty makeover in this quick and easy recipe. These aren't the bland and mushy Brussels sprouts some of us might think of, these are sweet and flavorful; they basically melt-in-your-mouth. Brussels are antifungal, anti-carcinogenic, DNA-stabilizing; they help lower cholesterol, fight inflammation, boost immunity and are a great source of fiber. They also protect your eyes, since they're packed with Vitamin A, so if you're on the computer a lot: eat your Brussels!

Serves 2 as a side

1 lb Brussels sprouts
2-3 tablespoons coconut oil
sea salt to taste
¼ cup toasted shredded coconut

Preheat your oven to 400 degrees.
Cut the Brussels in half, then put them in a mixing bowl.

Melt the coconut oil and toss with Brussels and sea salt, then spread in an even layer onto a baking sheet.
Toast for 10-15 minutes until soft and golden brown. It may be shorter or longer depending on your oven temperature. They're best when very tender and a dark golden brown, so use that as your gauge.


Remove from oven, sprinkle with the shredded (toasted) coconut and serve immediately.


Recipe//Frank Giglio
Photography//Jenny Nelson



Topics: Clean Eats, vegan


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