Brussels Sprouts with Currants & Almonds


6-8 Tbsp coconut oil

1 lb Brussels sprouts, prepared and cut in half or quarters lengthwise

Sea salt and black pepper

1/2 cup of finely chopped shallots

4 cloves finely chopped or minced garlic

2 Tbsp dried black currants

2 Tbsp slivered almonds


  1. Heat a large saute pan (I use a cast iron pan) over medium heat for about 1 minute. Add oil and let it heat up and melt for about 30 seconds.
  2. Add Brussels sprouts. Cook uncovered for about 5 minutes, until caramelized.
  3. Add shallots and saute for a few minutes. Add garlic and season with salt and pepper. Keep stirring the vegetable mixture. Turn the heat down to medium-low and cook for another 1-2 minutes, to soften the shallots and garlic, stirring vegetables to make sure they don’t burn.
  4. Stir in currants and almonds until well combined. Serve warm.
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