You guys will be proud of me! I made us some pretty clean Coconut Brussels Sprouts with Balsamic Glaze recipe.
I grew up without these mini cabbages and frankly didn’t know how to cook them. Last Christmas I tried Jamie Oliver’s recipe with bacon and something else, and honestly was not impressed. Sorry, Jamie. I think it’s me and bacon. Since then I decided to keep brussels sprouts kinda on a vegetable side.
I would call this recipe Community iFOODreal Recipe. Yesterday I asked my Facebook peeps for advice and you gave me all. Well, and I followed your instructions like a good student my mama taught me to be.
You told me to shred and I did. Thank goodness for my KitchenAid food processor. Thanks, mom!
Then I remembered Alex uses coconut oil for pan frying everything in this house. Like even steak. So, I mixed my little cabbages with some melted CO, salt and pepper.
Then you told me the key is to char. I did and you were right! Oh my, sweet coconut oil covering burnt pieces of sprouts…Oh my.
Then I had a jar of balsamic glaze in my fridge. I made it a few weeks ago just out of curiosity. Every time I go to a supermarket and pick up a jar, the ingredients list makes me put it back. So I made my own and it rocked my tastebuds with very little calories.
Then you drizzle. Not too much. It’s strong.
And there you go. Enjoy and let me know how you liked our Community Brussels Sprouts.
- Source: All Recipes
- 1 cup balsamic vinegar
- 1/4 cup honey or agave nectar
- 2 lbs brussels sprouts
- 3 tbsp coconut oil, melted
- 1/4 tsp coarse sea salt
- 1/4 tsp freshly ground black pepper
- 2-3 tsp balsamic glaze
- To make Balsamic Glaze, combine balsamic vinegar with honey (agave nectar) in small saucepan over medium heat and mix. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Do not overcook as glaze will thicken as it cools. The glaze should be somewhat runny when you remove it from the stove. In case you overcook, dilute with a bit of hot water. Let cool and transfer to a jar with a lid. Refrigerate. Bring to a room temperature for easier drizzle.
- Remove outer leaves from brussels sprouts and cut off the ends. Wash. Shred thinly using food processor or mandoline. Add to a large bowl along with coconut oil, salt and black pepper. Toss to coat evenly.
- Line 2 baking sheets with parchment paper and spread brussels sprouts evenly among them. Broil on High undisturbed for 5 minutes or until you see the first charred pieces appearing. Mix with spatula and continue broiling for another 3 minutes, stirring every minute. This will give the brussels sprouts nice even char. Remove from the oven, transfer to a serving dish and drizzle Balsamic Glaze. You don't need much of it as the flavours are quite concentrated and intense.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 134.4 mg
Total Carbs: 14.0 g
Dietary Fiber: 5.7 g
Sugars: 3.7 g
Protein: 5.1 g
WW Points+: 3