Brussels sprouts are one of those vegetables I have avoided my entire adult life thus far. I recall having them as a kid only once – then
kicked and screamed politely refused them ever since.
Recently a friend asked if I had any Brussels sprouts recipes, or if I would create one, as she had recently taken a liking to them. I still had not found my liking, but I said sure, I’d give it a shot!
In talking with other food friends and lovers of all veggies, I kept hearing roast them! I figured this was good advice to follow, since I love just about any vegetable that has been roasted.
I thought up a simple recipe with some of my favorite flavors. A quick fifteen minutes in the oven is all these need, with a toss every five minutes:
You know what? I now love Brussels sprouts.
I know – I kick myself for all I have been missing. These will definitely be in regular rotation at dinnertime around here. Simple and short ingredient list, quick cook time, and amazing vibrant flavors.
ginger lime Brussels sprouts
dairy, egg, soy, and gluten free, vegan
2 tablespoons coconut oil, melted
juice and zest of 1 lime
1/2 inch ginger root, peeled and minced fine
salt and pepper
1 pound Brussels sprouts
1 tablespoon coconut nectar, agave or honey
Preheat oven to 350 degrees.
In medium size bowl, melt coconut oil. Whisk in ginger, lime juice and zest.
Chop bottom stem portion off each Brussels sprout, discard stem. Slice each sprout into quarters. Toss sprouts into coconut oil mixture, arrange in single layer on prepared (parchment / silpat) baking sheet, sprinkle with salt and pepper.
Roast for 15 minutes, in stages: Roast in oven for five minutes. Remove, toss to stir, return to oven to roast for another five minutes. Remove from oven, drizzle with sweetener, toss to coat, return to oven for the final five minutes.
Serve as a side dish, or over a simple pasta:
Here you go, Michelle – these Brussels are for you! Sorry it took me a bit…