Cheesy Brussels Sprouts and Kale

March 9, 2018

When I was a kid, no one ever made me eat brussels sprouts, but I still had the same weird fear and hatred of brussels sprouts that most kids have.

I remember once going to a friends house to play and staying for dinner. The vegetable they were eating with dinner was brussels sprouts. I remember being equal parts terrified and appalled and also intrigued. The veggies I grew up eating were peas, broccoli, carrots, and green beans. Occasionally my parents would try to convince me to eat asparagus, but I’d always find a way out of it.

Like most people, I didn’t discover the joys of brussels sprouts until I was about 30. And the only way I’d eat them was deeply roasted, slathered in maple syrup.

Over the years my brussels sprouts tastes have become a little more refined. I no longer need to douse this lovely vegetable is a sugary sauce in order to enjoy it.

No…now I add lots of nutritional yeast and shredded coconut.


Seriously, though, this simple dish is DELICIOUS. The shredded coconut combined with the nutritional yeast gives a slightly cheesy, salty flavor.

I make it all the time for dinner when I want something light.

I add quinoa, chickpeas, and avocado if I want to fill it out. More often than not, I happy with it just as it is.

It’s so good, my 2 year old son happily stuffs all of the brussels sprouts he can fit into his mouth. This is my contribution to changing the perception of brussels sprouts for the next generation.

You’re welcome.


Cheesy Brussels Sprouts and Kale

Serves 1


1 Tbs coconut oil

10 brussels sprouts, halved

3 cups of kale, torn into bite-sized pieces

1 Tbs nutritional yeast

1 Tbs shredded coconut

a handful or two of sliced almonds



Heat oil in a cast iron skillet or pan.

Add in the sprouts, placing them flat side down (basically where you halved them). Have heat at medium and cook as is for a few minutes, until it looks like they’re browning slightly on the face down side. Add in the kale, the coconut, nutritional yeast, and almonds, plus a little salt.

Stir thoroughly to prevent burning. If anything starts sticking to the pan, add a little water.

Cook until the kale is wilted and bright green.

Eat immediately. Share with your toddler at your own risk.

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