Tools Knife and cutting board, 10-12” cast-iron skillet, spatula, a metal baking dish or sheet, measuring cups and spoons
Servings: 2-4 servings
Author: Joyce @ Light Orange Bean
1lbfresh Brussels sprouts
2tablespoonsunsweetened coconut shreds
1tablespoonextra virgin olive oil or canola oil
¼teaspoonssalt or more to taste
optional ½ tablespoon lemon juice, freshly squeezed preferred
Wash and remove the any loose leaves of Brussels sprouts, trim the ends off, and halve each Brussels sprout.
Preheat oven at 350 °F. Place coconut shreds onto a metal baking sheet and bake for 4 to 5 minutes until they are golden brown.
While the coconut shreds are roasting in the oven, heat a sauté pan over high heat. Add oil after the pan is hot and then wait for 15 seconds until the oil is hot. Reduce the heat to medium and add the halved Brussels sprouts with the cut-side down. Stir occasionally until the cut sides are golden brown, approximately 4 minutes.
Add 1 tablespoon of water and salt to the sauté pan, continue to stir for another 2 minutes or until the Brussels sprouts just start to soften.
(optional) Add lemon juice if used
Turn off heat. Toss in roasted coconut shreds and cranberries. Serve hot.