Make it Real Monday with Brussels Sprouts

November 18, 2013

in Paleo, Real Food

~brussels

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”.

brussesl well fed2l

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.

Photo Nov 17, 8 35 47 PM

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!

brussels3

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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.

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3. Spread the sprouts evenly on the baking sheet. Roast 30-35 minutes.

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Winter is coming, Brussels are in season which means they should be a bargain in the stores soon!

Happy Monday!

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{ 9 comments… read them below or add one }

1 Stephanie November 19, 2013 at 2:18 pm

Sounds fantastic! What do you do with the garlic? I only see where it says 5 cloves – do you just roast them whole with the sprouts?

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2 Katrina November 19, 2013 at 3:18 pm

Thanks for letting me know! I went back and edited. I minced the cloves and mixed it with everything else. I do not like too much garlic so I just use my garlic press.
Katrina recently posted…Make it Real Monday with Brussels SproutsMy Profile

3 Stephanie November 19, 2013 at 5:27 pm

Perfect – I am totally making these tonight!!

4 Stephanie November 19, 2013 at 5:27 pm

Perfect – I am totally making these tonight!! Thanks!

5 Valerie November 21, 2013 at 8:48 am

I see my lunch here — I love that all the ingredients are things I normally have on hand, not requiring a trip to the store!
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6 Ajita November 26, 2013 at 12:15 am

I think you missed mentioning the temperature to roast the sprouts. Nice recipe btw :)

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7 Homepage November 26, 2013 at 3:04 pm

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8 vitamina e Orthomol November 27, 2013 at 7:01 am

I apologise, but, in my opinion, you are mistaken. Write to me in PM, we will talk

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9 GiGi Eats Celebrities December 13, 2013 at 9:31 pm

SO DELICIOUS! I love the few extra ingredients you added- I typically just do olive oil and garlic!
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