Ingredients
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4 tbsp Coconut Oil
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1 lb (450 g) Brussels sprouts
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4 oz (110 g) Cabbage
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8 oz (225 g) Cauliflower
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1 ½ oz slivered, toasted Almonds
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2 oz (55 g) dried Cranberries
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2 tbsp fresh Parsley
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½ tsp Sea Salt
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Ground Black Pepper
Directions
Steps
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1
Done
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Melt 2 tbsp of the coconut oil in a roasting pan in the oven at 350F. |
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2
Done
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Trim the sprouts, cut them in half and carefully toss them in the hot coconut oil. Roast them in the oven for 20 minutes – they will be just turning golden brown. |
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3
Done
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Meanwhile, pulse the cabbage and cauliflower florets in a food processor until they resemble very coarse breadcrumbs. Do not over process! About 15 pulses should be enough. |
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4
Done
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Melt the other 2 tbsp of the coconut oil in a large skillet, add the processed cabbage and cauliflower, and sauté for about 4 minutes until the cauliflower is just starting to color. |
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5
Done
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Add the almonds, cranberries, parsley, sea salt, and pepper, and mix together thoroughly. |
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6
Done
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Carefully remove the sprouts from the oven and add them to the skillet, mixing them through the other veggies. |
