I’ll confess that Brussels sprouts used to be on my list of foods to avoid. That’s because every time I had them, I thought they had a bitter taste, even if they were cooked in a sauce.
Then one day my physical therapist, who is a vegetarian, told me about this recipe. He said that they were definitely not bitter, and that when his five kids were young, they loved these Brussels sprouts so much, that he and his wife had to count them out to make sure each child got his fair share. I decided it was worth a try, and boy am I glad I did because now I love Brussels sprouts. That bitter taste is cooked right out when you grill them in coconut oil.
The coconut oil can be found at your grocery store near the vegetable oils, and it’s worth buying, even if you only use it for this one recipe. They’re delicious!
Recipe Courtesy of Rogan Taylor/Slightly Adapted by Winner Dinners
Serves about 4
1 pound Brussels sprouts
3 tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
Wash the Brussels sprouts. Cut off the brown stems and remove the outer leaves. Slice them in half, vertically. In a large skillet that has a lid, melt the coconut oil. Place the Brussels sprouts cut side down throughout the pan. Sprinkle with salt, pepper, and red pepper flakes. Cover the skillet. Cook over medium heat, checking under the Brussels sprouts periodically until the cut side begins to brown, usually 10-15 minutes. Stir and cook for 3 more minutes or to taste.