Toasted Pecan & Coconut Brussel Sprouts

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.


A voice for the people. Comments make me happy.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s