Hot Honey Coconut Brussels Thanksgiving Meal-Prep
[ ] coconut flake dust
If coconut flakes are toasted, simply pulse two times in a food processor or spice grinder, until you get a coarsely chopped dust. If coconut flakes are untoasted, toast in a dry skillet over low-medium heat until very lightly browned. Let cool, and grind. Set aside in a jar unrefrigerated until Thursday.
[ ] prepare brussel sprouts
Wash, trim the ends off, and halve brussel sprouts. Wrap produce in a paper towel or kitchen towel, and then place in tupperware. Refrigerate until Thursday.
[ ] toss brussels with seasoning 3-4 hours before and let sit, covered.
Toss brussel sprouts with salt, grapeseed oil, and turmeric until evenly distributed.
[ ] make brussels about 30 minutes before serving time.
Heat cast-iron skillet over medium-high heat until very hot. Place brussel sprouts in skillet, in a single layer, cut side facing down. You may need to work in two batches, and if so, divide the remaining ingredients (chile flake, honey, chicken stock) in half. Allow brussel sprouts to sit undisturbed on the pan for 4-5 minutes, until the cut side is deeply charred. Use a spatula to toss the brussel sprouts, sprinkling in dried red chile flake as you do. Pour in the chicken stock and lower the heat to medium, and pour the honey in as well. Stir constantly until the stock is dissolved (it should dissolve quickly, over 2-3 minutes) and the honey well distributed. You should have a light, curry-like honey glaze on bright green brussels. Heavily sprinkle coconut all over brussels immediately before serving.