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In this easy Brussels sprouts recipe, the sprouts get a double hit of coconutty flavor from coconut oil and coconut water, and a salty, umami kick from fish sauce. The coconut water is a tropical nod to the southern Vietnamese practice of cooking with coconut water, which is often used in braises and dipping sauces. Don't have a pan large enough to cook the sprouts in one batch? Cook them in two batches in a medium (10-inch) skillet. No coconut oil in your pantry? Substitute unsalted European-style butter or vegetable oil. Serve these simple but flavorful Brussels sprouts as a side to any protein for weeknight dinners or special meals--they'd be a great addition to your Thanksgiving dinner.

Source: EatingWell.com, October 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Trim a bit of the dry stem end from each Brussels sprout, discarding any leaves that fall off. Halve the sprouts from stem to top.

  • In a large (12-inch) skillet that holds heat well (such as cast-iron, carbon-steel or stainless-steel), melt coconut oil over medium heat. Add the Brussels sprouts, then use a spatula to turn and coat them. When they are all glistening, arrange them, cut-side down, in one layer. Increase the heat to high; cook, without stirring, until well browned in spots on the cut side, 2 to 4 minutes.

  • Reduce the heat to medium. Add coconut water, stir and cover the pan to steam until the liquid has evaporated, 3 to 4 minutes. Poke one or two sprouts with the tip of a paring knife; they should be just tender. If they are not, add a splash or two of coconut water, cover and continue cooking until just tender.

  • Add fish sauce (or soy sauce); shake the pan and stir to distribute. Cook, uncovered, for about 1 minute longer to further develop the flavor and caramelize the sprouts. If needed, raise the heat to coax the cooking. When the sprouts are lightly glazed, remove from the heat and let rest for 1 minute. Serve the sprouts hot, warm or at room temperature.

Nutrition Facts

about 1/2 cup
114 calories; protein 4g; carbohydrates 11.1g; dietary fiber 4.3g; sugars 3.4g; fat 7.1g; saturated fat 5.7g; vitamin a iu 855.4IU; vitamin c 98.4mg; folate 70.7mcg; calcium 50.4mg; iron 1.6mg; magnesium 32.6mg; potassium 483.5mg; sodium 269.2mg; thiamin 0.2mg.

2 vegetables, 1 1/2 fat