I ate a plate full of these for breakfast. It’s weird, but I guess there are more destructive foods I could’ve binged on.
Toasted Pecan & Coconut Brussel Sprouts
Serves 2-3
1 pound of brussel sprouts, halved
1 cup coconut milk
2 tablespoons olive oil
Salt and pepper
1/2 cup pecans
De-stem and halve brussel sprouts.
Place brussel sprouts in a skillet on medium-high heat. Pour coconut milk over sprouts and stir occasionally until no milk remains. Add olive oil and pecans and toast until golden brown.
Remove from pan and season with salt and pepper.
Rachel Schultz 