What is better than Roasted Coconut Cashew Brussels Sprouts? Just kidding. Probably everything, but we are totally loving this recipe.
Roasted Coconut Cashew Brussels Sprouts
Click HERE to save this recipe for later.
I told you yesterday about my new owl obsession.
I really love these little guys.
I’m pretty sure you’ve seen these already, but they will be sneaking around my blog quite a bit. Do not be afraid of them.
Fresh, whole ingredients are the best.
Brussels sprouts are lovely. I find them beautiful, which I realize is super odd.
My stomach doesn’t always find them so beautiful, though. So I enjoy them in intervals.
The cashew was the nut of choice for Ryan the night I made this dish. He had several to choose from, and I liked his pick.
I typically roast Brussels sprouts with Olive Oil. Then I remember how well coconut oil does at high heats, so I drizzled the mixture with melted coconut oil. It instantly hardened and formed to the rest of the ingredients. This is what coconut oil will do (especially when your house is freezing at room temperature).
I let it sit just perfectly still for awhile.
And then spread it out on a lightly-covered coconut oil tin foiled pan.
All of the coconut oil melts once in the oven.
It looks luscious when it comes out.
Mouth-watering, really.
And even though my stomach was super grumpy after eating this, on that night I didn’t seem to care much.
With just 5 ingredients and a ton of flavor, this recipe will be on repeat.
Roasted Coconut Cashew Brussels Sprouts Recipe
- 2 cups Brussels sprouts, halved
- ¼ cup raisins
- ⅓ cup raw cashews
- 4 Tbsp Coconut Oil, melted
- 1 Tbsp sage
- Place all ingredients in a bowl, pour the Coconut Oil over and stir.
- Preheat oven to 400 degrees.
- Cover a pain lightly with Coconut Oil.
- Spread the mixture out on the pan.
- Bake for 20 minutes.
- Stir.
- Place back into the oven and bake for another 2 minutes.
By the way, if you are interested in learning more about the topics from this post, here are some things to check out:
- All about coconut oil
- FODMAPs
- Reasonable SIBO (since this is a high-FODMAP meal)
- The Gutsy Girl’s Bible
I
Xox,
SKH
You will heal. I will help.
Those brussels sprouts look perfectly caramelized, delicious!! I think I might cook me up some in coconut oil tonight too! 🙂 Thanks for the inspiration!
I am definitely trying this recipe. Anything that gorgeous has got to be delish!
Trust me, when my husband approves…I put my stamp of final approval on it. Let me know how you like it, Nicki!
LOVE Brussels sprouts! My go-to recipe is roasted with bacon, pink lady apples and walnuts. I’ll definitely try this combo!
Oh wow…that sounds amazing. I can’t have bacon for awhile…pork:(
b sprouts seem to hurt my tummy too, but this looks like it would translate well to other veggies (maybe cauliflower or carrots??). by the way, I’m new to reading your blog but really enjoying the posts to far 🙂
Hey Amanda! So glad to have you around! Yes, you could try other veggies. If you have problems with Brussels sprouts, then you may also to cauliflower – they are in the same family. Give ’em a try! xo
will do! thanks, and happy sunday (and love that you’re going to stop blogging on sundays – we all need a break from staring at the screen for sure!)
For sure. It’s just an unnecessary thing for me at this moment in my unprocessed journey:)
I love using the coconut oil as well! These look great. OHMYGOSH. Drooling.
Great recipe! Everyone is writing about brussels sprouts! 🙂 My house is at “room temp” too – I am freezing! 🙂
Thanks, Jody! I’ve been writing about the little cabbage for a long time now. I love them!