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Great for Meatless Monday or a Side: Lemon Brussels Sprouts

March 20, 2017

I must admit, I've never been a huge fan of Brussels Sprouts. Like most kids, I grew up with them on my plate ever so often, and though I was told they were really good for me, I  just couldn't stomach them. (Strange for me, because if you tell me it's good for me I have a high tolerance for undelicious food).

As I got older I realized that a lot of unpalatable foods can be made more so (and can even become quite good) depending on the sauces or what they're cooked in. Just something about them... I never could get past it.  My sister loved brussels sprouts cooked with bacon and onions, for example. I still wasn't quite into it.

Then I found this recipe, and the lemon does something to it that counteracts the bitter flavor. There's also something about coconut oil that brings out the best flavor in every vegetable in which I cook it. Score! I'm excited to now be able to say that I like (well, sometimes) brussels sprouts!


  • ¾ lb brussel sprouts
  • ½ red onion, diced
  • 1 lemon
  • 1 T coconut oil, melted
  • salt & pepper to taste
  • ¼ cup water
  • crispy bacon bits (optional)


  1. Wash and trim brussel sprouts, cut them in half and place in cooker
  2. Add diced onions.
  3. drizzle melted coconut oil over top and add salt and pepper
  4. drizzle juice from lemons over top and stir ingredients to coat
  5. pour in water, cover, cook on low for 2-3 hours on low or 1-2 hours on high
  6. sprinkle with bacon crispies (optional)


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