One Skillet Brussel Sprouts

Ya know what I am totally into right now? Brussel sprouts.

They’re balls o’ fun, doncha know?

IMG_7582Its the perfect timing too because I am one week away from kicking off a fabulous Shake Yo’ Sugar Habit Challenge with a group of folks at Body Elite Fitness in Brooklyn… where non starchy vegetables are strongly encouraged. 

One of my biggest pet peeves as a registered dietitian is when people say they’re choosing whole grains as a means to choose more fiber. If ya’ guys want fiber, then ya’ want non starchy vegetables and legumes…not whole grains. While a serving of whole grain bread or brown rice usually provides a measly 2 grams of fiber; while the same amount of calories from brussel sprouts contains nearly three times the amount of fiber! NON STARCHY VEGGIES FOR DA WIN. Booyah.

One Skillet Brussel Sprouts
Recipe type: side
Cuisine: New American, Gluten Free, Paleo, Primal, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
This savory, sweet twist on brussel sprouts is the perfect compliment to plain, ole' protein such as grilled chicken or skirt steak
  • Coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3-4 cups brussel sprouts, quartered
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1.5 Tablespoons Soy Sauce or Gluten Free Tamari/Coconut Aminos
  • Pepper, to taste
  • 1 Tablespoon peanut butter (or almond butter if paleo/primal)
  • Optional: Skirt steak, diced chicken
  • Optional: Hot sauce/Indi-pepper sauce
  1. Over medium heat, begin cooking onion, garlic in coconut oil.
  2. When onion translucent, add brussel sprouts & all spices except peanut butter.
  3. Cook brussel sprouts for approximately ten minutes or until brussels are soft when pierced when fork.
  4. Shut off heat and stir in peanut butter so sprouts are evenly coated.
  5. Optional: Stir in sliced skirt steak or diced grilled chicken
  6. Optional: Top with Indi-pepper sauce


  • Fish
    Posted at 20:34h, 03 February Reply

    I love brussels sprouts! And this is one of the best recipes – the coconut oil and nut butter bring an awesome taste to this, especially with chicken mixed in. Thanks, Serena!

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