Coconut Palm Sugar Sprouts

Confession. My very favorite way to make Brussels sprouts before going Paleo was with tons of butter, brown sugar, and a touch of salt and pepper. I’d add carrots and chopped walnuts or pecans when fancying it up for holidays… definitely my go-to simple veggie side dish.

Since walking the Paleo path (a solid 80-95% of the time), I have fallen in love with coconut palm sugar as my sweetener of choice. Coconut palm sugar is made by tapping the coconut tree palm flower, harvesting the sap and cooking it until the sap concentrates, creating a sweet syrup.  The syrup is transformed into granules and viola-coconut palm sugar. My favorite part about this sweetener is the nutrition profile. Google it for yourself or check out this link. With loads of minerals and vitamins and a GI value of 35 (honey is 55, apples are 38!), this is more than just a sugar alternative. I’d argue that we should be eating coconut palm sugar.

PS: Be on the lookout for nasty cane-sugar additives that can find their way into impure brands of coconut palm sugar (usually from Thailand). Also, “palm” and “sap” are interchangeable but “palm sugar” is not. As always, do a little homework and make a decision that you are comfortable with.

Coconut Palm Sugar Brussels Sprouts on

About a pound of Brussels sprouts, trimmed
1 TBSP coconut palm sugar
1/2 tsp kosher salt
1-1.5 TBSP ghee (for dairy-free), grass-fed butter can be substituted

Preheat the oven to 375 degrees (Fahrenheit). Trim the Brussels sprouts if you haven’t done it already and pile them in a baking dish — I like to use stone baking dishes over glass.

Sprinkle coconut palm sugar and kosher salt over the sprouts and dot with room temperature ghee.

Coco Palm Sugar Brussels Sprouts  on

Cover and bake for 20-25 minutes.

When they are finished baking, give the sprouts a gentle toss in the ghee-sugar glaze before serving.

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  1. Caroline says

    Is that only 1.5 tbsp of ghee in the photo of before its mixed in or is that a bunch of butter?

  2. says

    Reblogged this on CavemanDAD and commented:
    I have grown to love Brussel Sprouts, even before I went Paleo. This is a great recipe. I am going to try it this weekend. I think it would be great with a STEAK!!!

  3. says

    Very interesting. I never put sugar on mine … never have. So this would be an interesting twist on my coconut oil, ghee/butter mixture with salt. I roast in the oven. Love, Love, Love brussle sprouts! 😀


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