It’s no secret that vegetables play a big role in a real-food diet, and especially when I’m sticking to a Paleo lifestyle. I love most vegetables except, of course, beets. I have never made peace with them. Enjoying a wide variety of vegetables definitely helps make a real food diet seem normal…not so much “diet”.
With Brussels Sprouts, well, we have made a lot of progress over the past few years. Once I got over the fact they are baby cabbages and I used to hide my cabbage under my mashed potatoes, I found they are really good! Especially if I cook them with bacon. However, tonight’s recipe did not call for bacon. So I was a teeny bit concerned.
First, a little nutritional info that might sway you to the side of the Sprouts.
A 1-cup serving will give you this goodness:
- 38 calories. Seriously, you will burn 38 calories whacking on the garlic for this recipe.
- 124% of daily recommended amount of Vitamin C.
- High in fiber, folic acid, and Vitamin K
- And that’s about it as far as a nutritional powerhouse, but I needed another bullet point.
Now to the good part.
Mustard-Garlic Brussels Sprouts.
This recipe is my first one to try from Well Fed 2, by Melissa Joulwan. She very kindly offered to send me a copy of the book for a review. I’m in love already. And let me say now that this beats the bacon Brussels hands down.
Preheat oven to 400*
Prepare a sheet pan with parchment paper
- 1 lb fresh Brussels Sprouts
- 1 head of garlic, minced. I used about 5 small cloves.
- 1 Tablespoon of ghee (NON-PALEO-butter)
- 1 Tablespoon coconut aminoes (NON-PALEO-gluten free soy sauce)
- 1/2 Tablespoon Dijon mustard
- Salt and pepper
1. Cut the Brussels in half, lengthwise. Keep the leaves that fall off!
2. In a large bowl, combine the butter, soy sauce, mustard, minced garlic, and plenty of black pepper. Toss with the Brussels sprouts, coating each and every one.
3. Spread the sprouts evenly on the baking sheet. Roast 30-35 minutes.
Winter is coming, Brussels are in season which means they should be a bargain in the stores soon!