Follow by Email

Nov 20, 2014

Coconut, Pecan Brussels Sprouts


  • 3 T extra virgin olive oil
  • 1 T Enfuso Pear White Balsamic Reduction (or other fruity white balsamic)
  • 2 tsp Bragg’s Aminos (or light soy sauce)
  • 1 T black sesame seeds, plus more for sprinkling
  • salt and pepper, to taste
  • 14 oz. Brussel sprouts, shredded
  • 1 carrot, shredded
  • 1/3 cup sweetened shredded coconut
  • 1/3 cup dry roasted pecans, chopped

Whisk together dressing ingredients.
In a large bowl, toss together brussels, carrot, coconut and pecans. Combine with dressing. Top with extra sesame seeds just before serving. Crack out.