Tuesday, June 19, 2012

SWAP! Coconut Brussels Sprouts

This month's SWAP! recipe comes from former LoveLife client, Ashley Falvey and it's one of those finger-licking, can't get enough varieties. We never thought of combining coconut milk with Brussels but this recipe proves they are a match made in foodie heaven. 

INGREDIENTS (organic where possible):
  • Brussel sprouts (16 oz)
  • 5 medium-size garlic cloves (un-peeled) *
  • Extra virgin olive oil
  • Himalayan or sea salt
  • Cracked pepper
  • Coconut milk
  • 14 x 9 pyrex glass bakeware (or similar)
  • Basting brush
  • Small mixing bowl
  • Aluminum foil
  • Knife and cutting board
  1. Preheat oven to 450
  2. Place garlic cloves in aluminum foil, drizzle with olive oil and add a pinch of salt.  Seal up garlic in foil and place in the oven for ~20 min.
  3. Cut brussel sprouts in half (length-wise) and place in glass bakeware
  4. Drizzle Brussels sprouts with olive oil and sprinkle with salt.
  5. Place in oven for ~25 min (or until lightly browned on edges)
  6. Remove garlic from the oven and let cool for about 5 min.  Squeeze garlic out of cloves into the small mixing bowl (you might want to use something to shield your fingers from the garlic because it can be very hot). Add olive oil to garlic and mix throughly.
  7. Remove brussel sprouts from the oven and baste with the garlic and olive oil mix. Then drizzle with coconut milk and return the brussel sprouts to the oven for another 5-10 minutes.
  8. Remove brussel sprouts, drizzle a bit more coconut milk and olive oil (if necessary), then return to oven for another 5-10 minutes (or until browned).
*Omit if you are avoiding garlic. 

Thank you Ashley! 

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