Peppered Brussels Sprouts with Toasted Coconut
Ingredients
-
1
lb
brussels sprouts, ends removed and sliced into thirds
-
1
tbsp
coconut oil, melted
-
¼
tsp
sea salt
-
to taste
freshly cracked black pepper
-
⅓
cup
unsweetened flaked coconut
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine the sliced Brussels sprouts with melted coconut oil, sea salt, and black pepper, and toss to combine. Do not add the coconut yet.
- Spread the Brussels sprouts evenly on the prepared baking sheet.
- Bake for 25 minutes, stirring halfway through the cooking time.
- After 25 minutes, sprinkle the flaked coconut over the sprouts and return to the oven for an additional 3 minutes.
- Remove from the oven when the coconut is browned, and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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