• 20-30 brussel sprouts
  • 3-4 garlic cloves, minced
  • ¾ yellow onion, minced
  • 2-3 cups of mushrooms (oyster, shitake, portabella or button), chopped
  • 1 Tablespoon of coconut oil
  • Sea salt and pepper to taste


  • Cut the bottoms off the brussels sprouts slightly so that the few outside leaves come off but the sprout remains in tact.
  • Slice the sprout in half from top to bottom but just to the end so the sprout remains in tact.
  • Lay the sprout on its side and cut thin slices from top to bottom all the way to the end and discard the very end piece.
  • Saute garlic, onions and mushrooms in coconut oil for about 2-5 minutes and add in brussel sprouts.
  • Stir frequently until the sprouts get bright green and a little wilted
  • And add salt and pepper to taste and serve.

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