This Paleo Sweet Sesame Brussel Sprouts recipe is seasoned with sesame oil, garlic, maple syrup, coconut vinegar, coconut aminos, and toasted sesame seeds. We like to marinate ours a little so that the sauce gets down into all of the little folds of the sprouts. You don’t have to, but I like it that way. Also, if you were thinking of using parchment paper, it makes these cook slower, so you may have to give these a little more time if you aren’t using a grill pan. Otherwise, they are sweet, with a little sesame kick, crunchy leaves with soft, delicate cores.
I first want to say thanks for the long weekend! I know we didn’t post much, but we really needed a vacation…or stay-cation if you don’t count 2 hours away as a vacation! We really did need it though. We went to the Hilton Orlando and swam in the pool, ate delicious food (mostly Paleo, a couple of cheats though…especially on the pina coladas!), went out at night and went shopping. It was just nice to take some time for ourselves and reconnect My computer was being fixed, so we didn’t even look online, so weird! Now we’re ready to go!
Recipe: Paleo Sweet Sesame Brussel Sprouts
- 1 lb Brussel Sprouts
- 2 Tbsp Sesame Oil
- 2 Tbsp Olive Oil
- 4 Garlic cloves
- ¼ cup Maple Syrup
- 1 Tbsp Coconut Vinegar
- 1 Tbsp Coconut Aminos
- 1 Tbsp Toasted Sesame Seeds
- Optional: 1 Tbsp Sherry Wine
- Preheat the oven to 400 degrees Fahrenheit.
- 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 quarter the sprouts lengthwise through the stalk.
- Next, combine the sesame oil, olive oil, minced garlic cloves, maple syrup, coconut vinegar, coconut aminos, and sherry wine. Once incorporated, toss the brussel sprouts in the sauce and let marinate for 10-15 minutes.
- 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!
- 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.
- Bake for 20-25 minutes. We do not even turn ours.
- When the sprouts are ready, they should be soft to a fork, but not soggy (think al dente). Serve immediately.
- This recipe is Vegan!
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 4
Serve along side our Teriyaki Salmon and Mashed Sweet Potatoes!