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Kick Up Your Thanksgiving Menu with Sauteed Brussel Sprouts Made Healthier

by Shannon Remy on November 11, 2017


Ever since I visited Wolf restaurant in Oakland, California last Spring, I have been desperately trying to deconstruct and then reconstruct their to-die-for sauteed Brussel sprouts.

Kicked Up Sauteed Brussel Sprouts with Organic Coconut Oil

These babies are kicked up to a whole new level, mixing sweet and savory with a hint of spicy (our organic virgin coconut oil, grated parmesan and sweet chili sauce) plus a touch of acid (fresh lemon juice) to keep things tasting fresh. Try this recipe for a truly stand-out side dish on your Thanksgiving menu this year.


  • 1 pound Brussel sprouts, cleaned, trimmed and sliced into thirds or fourths – not quite shaved, but definitely broken down significantly from the whole
  • 3 Tbsp Barlean’s Organic Virgin Coconut Oil
  • 2 Tbsp sweet chili sauce (I like Trader Joe’s)
  • 3 Tbsp grated Parmesan
  • ½ lemon squeezed (1-2 Tbsp)
  • Sprinkle of salt and pepper



  1. Melt the Barlean’s Organic Virgin Coconut Oil in a large sauté pan over medium-high heat.
  2. Add the sliced Brussel sprouts and sauté for 5-10 minutes until they just begin to soften.
  3. Sprinkle lightly with salt and pepper to taste.
  4. Mix in sweet chili sauce and continue to sauté for another 8-10 minutes or until the Brussel sprouts have caramelized. (They will cook down quite a lot.)
  5. Turn the heat down to low and gently mix in the parmesan.
  6. Squeeze fresh lemon juice over the top just before serving.

 Serves 4.

sauteed-brussel-sprouts-thanksgiving menu.jpg

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