I can't tell you how many compliments I've received with this recipe. If you were raised in a home, like me, where Brussels sprouts were boiled, I'm sorry. People who have sworn off Brussels sprouts after being forced to eat the nasty boiled version of this magnificent vegetable have tasted this recipe and have fallen in love.
The great thing is that the recipe is about as easy as it gets:
1-2 bags Brussels sprouts
Real Salt or Sea Salt
1/4-1/2 cup organic coconut oil (depending on your pan size)
Cut of the ends of the Brussels sprouts and then cut them in half. Melt the coconut oil in a frying pan. You will want a thin layer of oil to cover the entire pan. Place the Brussels spouts in the pan on top of the melted oil, cut side facing down. Salt the Brussels sprouts so that each half has 2-3 shakes. This is a lot of salt, however, much of it comes off in the pan. Turn the pan on high heat and cook for 4-6 minutes until the face of the Brussels sprout is dark brown but not black. Take a spatula and toss the Brussels sprouts so that the backs can get browned as well. Cook for another 3-4 minutes. Bon appetite!