Pre-heat oven to 375 degrees.
Sauté shallots in 2 T coconut oil until translucent.
Toss brusssels sprouts, persimmons and shallots with remaining coconut oil until well coated.
Sprinkle liberally with sea salt.
Spread on baking sheet in a single layer.
Bake for 20-30 minutes until edges are crisp and brown, stirring once.