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EatingWell
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.

Ingredients
Directions
Nutrition Facts
Serving Size:
about 1/2 cup Per Serving:
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.
Exchanges:
2 vegetables, 1 1/2 fat
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