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| Photo taken during the first step (in the skillet). They are still soggy at this point. This photo was taken before I discovered a similar recipe that called for cranberries. |
This recipe calls for stovetop first, then baking. Use a skillet that is oven proof so you won't need to mess up two pans!
I don't do the baking step every time, but baking gives them a bit of crispness, a nicely browned look, and, most importantly, keeps them from being soggy.
- 1 pound of Brussels sprouts, halved
- 1 cup coconut milk
- ½ cup pecans
- cranberries or craisins
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| This recipe included craisins. It's a great addition. My sprouts were much paler than usual. I was afraid they were not as fresh and maybe wouldn't be as tasty, but thankfully, they were still delicious! |
- De-stem and halve Brussels sprouts.
- Place Brussels sprouts in a skillet on medium-high heat. Pour coconut milk over sprouts and stir occasionally until no milk remains. Add pecans and craisins - toast until pecans are golden brown.
- Stick the pan in the oven and bake for a bit until the sprouts are slightly browned. Maybe 10-15 minutes.