Hello new year and gooooodbye pies and casseroles! These baked Brussels sprouts will have you feeling like you haven’t given up an ounce of holiday indulgence, while fueling your body with superfoods! Coconut milk has become a staple in my journey of clean eating and using foods to heal my body from the inside, out.
For this specific one, I used butter I had left over from Friendsgiving, but if you’d like to make it vegan, just sub ghee and/or coconut oil for the butter in the crumble! I don’t completely avoid dairy, but I do try to limit it and ch00se grass-fed dairy options when possible. Dairy has inflammatory tendencies, so I consume it sparingly!
Confession: It took me a really long time to get on the almond meal train. When I used it for the very first time, I used it to “fry” pork chops for my husband (then boyfriend), and he hated them #facepalm. To this day, he says it’s the only dish I’ve ever made that he didn’t like. I slid the bag to the back of my pantry cabinet and didn’t give it another try for…a very long time. Long enough to need a fresh bag! 🙂 BUT- I’m back in the game and more committed than ever! Ha.
You saw it used here in my favorite fall pumpkin bread and it’s back again with the Brussels sprouts. Almond meal has an inherent sweetness to it and I think that’s why we weren’t huge fans of it paired with meat. If you have a great recipe for using it with meats (pan fried, baked, etc) please share them with me below! (Seriously.. Stephen would so appreciate it.)
I looove colorful cooking and this green just makes my heart happy. Something this pretty HAS to be good for us, right? You can find more reasons to put Brussels sprouts on your plate here.
The importance of consuming healthy fats is something that is often overlooked by many nutrition programs and diets. Good fats BURN fat. They can actually lower cholesterol, not raise it. It’s not advised to overdo them, but we certainly aren’t to shy away from good fats. In this dish, you’re getting coconut milk, olive oil, almonds and (grass fed) butter. It’s got you covered. 🙂
Other good fats include olives, coconut oil, almond milk, and certain nuts. You’ll see lots of those in recipes to come!
1 bag Brussels sprouts
2 cups almond meal
3/4 can (full fat) coconut milk (save the rest and put in your coffee in the mornings!)
olive oil to drizzle (I love garlic-infused from my local olive oil bar)
1/2 stick butter (grass fed like Kerry Gold) or 4 tbsp ghee + 1 tbsp (high heat) coconut oil
1 tsp celery salt
salt and pepper to taste
*Optional: If you’re not avoiding dairy, grating manchego cheese and mixing in with the Brussels sprouts and then finishing it on top of the crumble takes the decadence to another level. Just saying.
- Preheat oven to 350 degrees. Chop Brussels sprouts in half, removing the bottom of the bud if necessary.
- Place in glass bowl with 1/2-1 in of water in bottom of bowl and microwave for 7 minutes.
- Drizzle olive oil over sprouts and coat evenly.
- Pour coconut milk over sprouts and mix until combined and slightly creamy. (No large chunks of coconut milk should be visible.) *This is where you grate the cheese if you’re into that. 😉
- Lightly melt butter and combine with celery salt, salt, pepper and almond meal until it reaches the desired texture. If it’s runny, add almond meal until crumbly.
- Place sprouts in a small baking dish (8×8 square works well).
- Spread crumble evenly over sprouts and bake on 350 degrees for about 25 minutes or until golden brown and bubbly.
For the finished product, click here to check out the Brussels Sprouts video on our YouTube channel!
Thank you for stopping by and CHEERS to a fun, fit and fabulous 2017!
photos: Sarah Holmes
video: Taylor Wright