I added a couple tablespoons of coconut oil to my cast iron skillet and placed it on the grill over medium heat. I added about 1/4 cup of diced onion to the skillet to start cooking while I halved and trimmed the sprouts. To hasten the cooking time for the sprouts, I placed them in a covered glass casserole with a couple tablespoons of water and very lightly steamed them for about 3 or 4 minutes. I transferred the lightly steamed sprouts to the cast iron skillet along with the onions. I covered the grill and stirred them about every 5 minutes or so for about 15 minutes until they were nice and caramelized. While the sprouts were cooking, I halved about 1/4 cup of roasted macadamia nuts and tossed them into the sprouts during the last 5 minutes of cooking so they would lightly roast as well. I seasoned the sprouts with some sea salt. I served the chicken on top of a bed of the Roasted Macadamia Brussels Sprouts. It was quick, easy and simple and the most important thing was it kept the house nice and cool! I snapped a few photos below. Enjoy!
|Brussels sprouts roasted with onions and macadamia nuts in coconut oil|
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