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pan seared brussels

Pan Roasted Brussels Sprouts With Coconut Oil

  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4


  • 20 Brussels sprouts, trimmed, cleaned and halved
  • 2 teaspoons virgin coconut oil
  • 3-4 tablespoons purified water (more or less if needed)
  • sea salt


Melt the coconut oil in a well-seasoned cast-iron pan over medium-high heat. Add all of the Brussels cut-side down and pan roast for about 5 minutes, until slightly golden brown. Salt the Brussels with about 1/2 teaspoon, more or less taste if needed. Carefully add the water to the pan (it will sizzle) and cover the pan tightly. Allow the Brussels to steam about 4-5 minutes to finish cooking. Serve warm or room temperature. These also keep well in the refrigerator for up to 3 days for healthy snacking.