Paleo Roasted Brussel Sprouts, A Vegetarian Side © 2013 . All rights reserved.

Paleo Roasted Brussel Sprouts, A Vegetarian Side

Today, I am going to share with you a little known fact. Something I personally have NEVER believed. Something amazing about brussel sprouts. Are you ready? …they are good. They are actually not just good for you, with their anti-cancer properties, but they TASTE good too. Here’s the thing – if you think you don’t like them, it is probably because you’ve never had them cooked properly. And by that, I mean boiling. Don’t even bother boiling them – they taste gross and boiling this veggie drastically reduces its good properties. We are going to share with you today, a recipe that will knock your socks off. These are going to be a little crunchy on the outside, but tender (NOT smooshy) on the inside. Sweet, and with a little lemony flavor, you’ll never think of these lil cabbages the same!

Recipe: Paleo Roasted Brussel Sprouts

Ingredients

  • 1 lb Brussel Sprouts
  • 1 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • ½ tsp Black Pepper
  • ¼ cup Paleo Mayo
  • 1 Garlic clove
  • ½ tsp Lemon Juice

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. First, you will want to trim the sprouts. Cut off any yellow parts of the stalk and pull off any leaves that look undesirable. Then cut the sprouts in half lengthwise through the stalk.
  3. Next, toss the sprout halves in the olive oil, sea salt and fresh cracked black pepper. Here’s the interpretive part: We like to use a grill pan – not only because it makes these beautiful grill marks without the hassle of grilling, but also, because of the raised grates, air can easily flow around the veggies, allowing them to get nice and evenly cooked, without getting soggy!
  4. Whether you use a grill pan or a baking sheet, we would recommend that you put them cut side down, so that the leaves can get a little crispy.
  5. Bake for 20-25 minutes. We do not even turn ours.
  6. While the sprouts are in the oven, combine the Paleo Mayo, minced garlic and lemon juice.
  7. When the sprouts are ready, they should be soft to a fork, but not soggy (think al dente). Transfer them to a bowl and toss them with ½ of the lemon garlic aioli. If you think you want more, add a little more. It really depends on the size of your sprouts and your specific taste for dressings.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Serve along side our delicious Paleo Mashed No-Tatoes and Paleo Classic Rib Eye Steak!

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  1. By Paleo Salmon with Basil-Peach Habanero Sauce, An Entrée July 13, 2014 at 5:29 pm