Description
Vegan, Dairy-free, Gluten-free, and Paleo, Baked Brussels Sprouts Recipe – super easy to make and insanely delicious. This healthy side dish is a crowd-pleaser perfect for Thanksgiving, Christmas, Cookout, or regular family dinner! This recipe is low calorie and low carb, exactly the guilt-free side dish you need.
Wondering how to serve this oven-roasted brussels sprouts? Serve as a side alongside your main meal, eat as snacks, or eat as a main meal – yes, you heard me!
Ingredients
2 lbs. of Brussels Sprout
1 tablespoon of olive oil
1 tablespoon of honey
¼ – ½ teaspoon salt (plus more for blanching)
A dash of pepper (or as you want)
½ of (small) Maggi Cube or ½ teaspoon of vegetable bouillon
4 garlic cloves
Instructions
Trim brussels sprouts, and preheat oven to 375.
Add water to a pot and place it on the stove (ensure that water could contain all the Brussels sprouts.)
When water starts boiling, add a good amount of salt, then add the brussels sprouts
Allow blanching for 3 minutes! Then pour through a colander; pour the entire Brussels sprouts on a clean towel or paper towel to soak up the remaining moisture.
Add the sprouts to a bowl, add the garlic cloves, sprinkle olive oil, pepper, Maggi, and salt (just a little salt because this was already blanched with some salt), toss together
Spread the Brussels sprouts on a foil-lined baking sheet on a single layer, bake for 30 minutes or until Brussels sprouts slightly change color, and are fully cooked. Check-in between baking (after the first 10 – 15 minutes) and turn the sprouts around for even cooking.
Sprinkle and coat with honey after you remove from oven, and gently combine to ensure all the sprout gets a touch of sweetness from the honey. Enjoy.
Notes
Make sure you buy fresh, healthy, and happy Brussels sprouts to make the best recipe!
You can grab the fresh ones from your local store or order a pre-packaged bag of fresh Brussels sprouts as I did.
Remember, Brussels Sprouts were blanched with salt, so start by adding only 1/4 teaspoon of salt and increase if you need some more. Do not use more than 1/2 teaspoon of salt (if blanched with salt.)
You can easily make this side dish a Whole30 compliant by getting rid of the honey. And trust me, this would still taste delicious!
If you wish to make this recipe vegetarian, then Sprinkle a little cheese on top; feel free to customize it the way you want.
Your baking time may also depend on how hot your oven is and how big the Brussels sprouts are. Keep eyes on them, and do not over bake.
Please note that with this blanching, I do not immerse in cold water afterward. I simply lay on paper towels to dry.
