Vietnamese-Style Coconutty Brussels Sprouts


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.

Prep Time:
20 mins
Total Time:
20 mins
2 cups


  • 1 pound small-to-medium Brussels sprouts

  • 2 tablespoons virgin coconut oil

  • cup coconut water, plus more as needed

  • 2 teaspoons fish sauce or 1 tablespoon soy sauce


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

114 Calories
7g Fat
11g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 114
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 4g 8%
Total Fat 7g 9%
Saturated Fat 6g 29%
Vitamin A 855IU 17%
Vitamin C 98mg 109%
Folate 71mcg 18%
Sodium 269mg 12%
Calcium 50mg 4%
Iron 2mg 9%
Magnesium 33mg 8%
Potassium 484mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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