Jamie says: Ever crave a food and wonder why? This happens to me from time to time, especially if I see a food or talk about it extensively. (I guess that’s why advertising works so well). The other day I went on the Academy of Nutrition and Dietetics website and noticed a new section called “How Do I.” There were these brief cooking videos on “how to.” (Such a cool idea, by the way… you should check ‘em out.) Well, one was on “How Do I…Shave Brussels Sprouts.” That got me started… So last night, while I was watching the Olympics (swimming, of course), I shaved/shredded Brussels sprouts, pulled out my new bag of organic shredded coconut, and got to work…and by work, I mean play…
I liked how quickly the Brussels sprouts cooked (since they were shredded instead of halved). The sea salt brought out the coconut flavor and the honey makes this dish dessert-like. I couldn’t help but go back for seconds…
Sesame Coconut Shredded Brussels Sprouts
- 1 lb Brussels sprouts
- 3 Tbsp extra virgin olive oil
- 2 Tbsp roasted sesame seeds (Tsunami- found in sushi section at Publix)
- 2 Tbsp honey (Publix Pure Clover)
- 1/4 cup shredded coconut (Woodstock- organic and has no preservatives or added sweeteners)
- 1/4 tsp coarse sea salt (Alessi)
- Wash Brussels sprouts and remove any brown leaves. Cut hard ends off. Use a knife to slice into thin pieces.
- Preheat a large saute’ pan on medium heat. Add extra virgin olive oil and shredded Brussels sprouts. Stir. Place a lid on top and cook for about 12 minutes, stirring occasionally.
- Add sesame seeds, honey, coconut, and sea salt. Stir. Heat an additional 2 minutes. Serve as a side dish. Enjoy!
Serving suggestion: Serve over quinoa.
- Nutrition note: Brussels sprouts a rockin’ source of vitamin C with 120% of the Daily Value in just 4 of ‘em (Fruits and Veggies More Matters: Brussels Sprouts).