I found the recipe on Pinterest. It's posted on the Rachel Schultz blog. It looks like I'll need to explore her recipes page.
I followed her recipe with no modifications. Her post has great photos and step by step directions. She gets the credit here, not me. I just wanted the recipe on my blog so I can pull it up easily in the future. Here's what I did -
I bought 1 pound bag of fresh Brussels sprouts. I removed the ends and cut them in half. I put them in a skillet (Rachel says medium-high heat).
Then I poured 1 cup of coconut milk over them. I used organic coconut milk that comes in a can. There was a little left over for me to use making something else.
I also had a carton of coconut milk in the frig. I wasn't sure which to use or if it even made a difference. The canned version is thicker and probably contains a good bit more coconut oil. I thought it would stick to the bottom of the pan, but nooooo. That was no problem at all.
Fast Update: I just came across this interesting post on The Sprouting Seed about making your own coconut milk. I used to make my own almond milk and this looks almost as easy. I need to get back to doing that.
The milk slowly disappears. I needed to stir occasionally, but I didn't have to stand over them. I probably watched them closer than necessary this first time since I wasn't sure what to expect. I continued cooking ‘til I don’t see any more white from the milk.
Next I added 2 tablespoons olive oil and ½ cup pecans and stirred those around and let them toast until golden brown. Interestingly, the pan only started getting icky on the bottom after the olive oil was added.
When done Rachel says to remove them from the pan and season with salt and pepper.
If you put them in a really pretty dish, people will be even more impressed. :-D My Hubby was impressed even before I got them over to a pretty dish. I looked like a gourmet cook! Ha!