Brussel Sprouts

Finally!  I have fixed the bitter taste of a Brussel sprout; a vegetable I swore I would never eat again.  I am a vegetable lover, but could never quite get into these green bitter balls.  You know how it was fixed?  Drum roll please........Coconut oil!  It counter acts the bitter with a sweet coconut zest.  These are so easy to make and you will actually ask for more.

Brussel Sprouts
1 bunch or bag of Brussels Sprouts
1 1/2 Tablespoons Coconut oil
1 tablespoon  Balsamic Vinegar
Salt and Pepper to taste
Cut Brussels sprout in half.  Put about 3 tablespoons of water in your skillet, pour Brussels Sprouts in skillet. Cover for about 5 minutes; or until sprouts are tender.  Not to soft, you want a little crunch on them still.  Once the water is dissolved put your coconut oil.  Mix oil onto all sprouts.  Cook for 2-3 minutes.  At the very end pour your balsamic on stir around.  Salt and pepper those babies and you are done!  So yummy.

Not only did the food taste delicious, but the decor was just beautiful. To help pull off this look, choose a color theme. Ours was a white, soft browns and silver. Very natural colors full of texture that complimented the outdoor feast. Flowers brought life while candles added glow. Mercury glass has a wonderful pearl quality underlying the silver that helps to tie contrast of colors together. 

Look for more decorative tips through out the coming posts!
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  1. I made these last night for a dinner party and they were a HUGE hit!!! Thanks Carly!


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