Serves 3 to 4
- 1 lb Brussels sprouts, sliced in half
- ¼ cup virgin coconut oil or extra-virgin olive oil
- ¼ cup unsweetened desiccated or shredded coconut
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 tsp red pepper flakes, more to taste
Toasted coconut shreds add an unexpected twist to classic roasted Brussels sprouts. It’s a surprisingly wonderful flavor pairing, pulled together by a spicy honey-balsamic dressing.
Heat oven to 425℉. In a mixing bowl, stir together the oil, coconut, and a pinch salt. Add Brussels sprouts; toss to coat.
On a large rimmed baking sheet or roasting pan, arrange the Brussels sprouts in a single layer. Place the pan on the middle rack of the oven. Roast until the outer leaves of the Brussels sprouts are turning brown and crisp, 15 to 20 minutes. Meanwhile, in a small bowl, stir together the vinegar, honey, and pepper flakes.
Transfer roasted Brussels sprouts to a serving bowl; toss with the honey-balsamic dressing. Season to taste with salt. Serve immediately.