VEGETARIAN | GLUTEN-FREE | DAIRY-FREE | PALEO | WHOLE30
Time from start to finish: 15 minutes
Difficulty level: easy peasy
I learned how to make some pretty solid Brussels sprouts in Paris. The secret?
Usually, I let my Southern roots show when I make them, and add some bacon. Oui oui. I crisp up the bacon, then char the Brussels sprouts in the bacon fat with the butter…. Ahhhh.
But I had Brussels sprouts, and two friends coming over for an impromptu dinner: One is lactose intolerant, and the other, a pescetarian. Sigh.
So for these Brussels, I went back to the drawing board. I still wanted to char them, but I couldn’t do it in butter. Olive oil has too low of a smoke point, and I don’t like using canola or vegetable oil. Hmmm…
Coconut oil! I worried that these would come out too aggressively island-y, like eggs when you try to make them in coconut oil. Spoiler alert! They didn’t.
These are wonderful. They’re crispy and buttery and slightly sweet from the coconut oil. So good. Try them with a grilled steak or some broiled salmon for an easy, quick meal.
YOU WILL NEED
Large skillet (12″) that can go in the oven
- 1.5 lbs of Brussels sprouts
- 3 tbsp. organic coconut oil
- sea salt
- black pepper
- Prep your Brussels: cut off the ends and slice in half length-wise.
- Heat coconut oil in the large skillet over medium-high heat.
- Place Brussels cut side-down in a single layer. Turn the heat up just a touch, and then don’t touch them for a while — let them really crisp up. The little charred bits are delicious.
- Once the cut sides are crispy, toss the Brussels around and let them continue to crisp. If it gets too smoky, add a little more coconut oil to the pan. Continue to toss the Brussels until they have some good color on them.
- Set your broiler to high. Place the whole skillet in the oven close to the top shelf. Do not walk away. Every 45 seconds or so, toss the Brussels around. When they are sufficiently crispy and charred, your work is done. Sprinkle with sea salt and pepper and serve immediately.