Coconut Brussel Sprouts – a delicious recipe with Brussel sprouts, Coconut oil, Honey, Chili powder, handful Rice krispies. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Halve the Brussel sprouts, trimming away the stem tip and blemished outer leaves. Meanwhile, heat coconut oil in a saute pan or skillet over medium high heat. Place the sprouts cut side down into the hot oil and let them get nice and browned. Flip over and brown other side. Remove from heat.", "Off-heat, drizzle on a tablespoon or two of honey and sprinkle with chili powder (or cayenne or similar hot spice). Add as much or as little as you need to for your preferred level of spicy-sweetness. Salt and pepper to taste. Stir in a handful of Rice Krispies and serve!", "Note: sliced almonds or chopped nuts are also good in this recipe.
2
If you are making a large batch and plan on having leftovers, add Rice Krispies to individual servings, as they will get soggy in leftovers."]
306
kcal
Calories
25
g
Fat
20
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 pound Brussel sprouts, 1-2 tablespoons Coconut oil, Honey, Chili powder or cayenne powder, and more.
Yes, Coconut Brussel Sprouts falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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