Brussels Sprouts & Mushrooms Medley


Brussels Sprouts & Mushrooms Medley

One day at about 5:00 p.m. I opened my refrigerator to see what I could make for dinner, and all I had were Brussels sprouts and mushrooms. So, I cooked them together with some coconut, and this simple dish has now become my husband’s favorite. He just loves the texture and the medley of the flavors. It’s a healthy, clean dish that can be served by itself or as a side dish.  
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • 1 lb Brussels sprouts (trimmed & cut in half)
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 2 shallots (thinly chopped)
  • 2 cloves garlic (chopped)
  • 1 tablespoon ginger (peeled & chopped)
  • 1 cup + 1 tablespoon unsweetened coconut (dry)
  • 2 cups shiitake mushrooms (sliced)
  • Kosher salt


  1. Blanch Brussels sprouts in generously salted water until barely tender (about 3 minutes).  
  2. Remove and let cool in bowl of ice water, then drain and set aside.

  3. In skillet, heat coconut oil over moderate heat.
  4. Add mustard seeds and let crackle for 30 seconds.  
  5. Add shallots, garlic, ginger, and coconut, and cook for 1 minute.  
  6. Add blanched Brussels sprouts and cook for 3 minutes.  
  7. Gently stir in mushrooms and cook for 1 minute.  
  8. Season with salt to taste.  
  9. Garnish with 1 tablespoon coconut.

  10. Serve warm or at room temperature.

Bon appétit!