PALEO CRISPY BRUSSEL SPROUTS
What's that you say? You don't like brussel sprouts? Well I certainly didn't do them any favors by taking a bad picture of them. But let's be honest, it's sort of hard to make them look pretty anyway. Maybe little bowties next time?
Up until recently I was not the biggest brussel sprout fan myself. Maybe it was because I had only had them steamed before...which turns them into a gross rubbery mess. I pretty much avoided brussel sprouts for most of my adult life actually. My family was a little leery the first time I served these, but when you slice them in half and bake them in the oven, they get nice crispy edges and delicious flavor. Now this is one of our favorite vegetables to eat at dinnertime.
You want the edges to be darkened slightly but not burnt, so you will need to stir them around once or twice while they are baking. You can also add a little drizzle of fresh squeezed lemon juice is you want a little zing.
Up until recently I was not the biggest brussel sprout fan myself. Maybe it was because I had only had them steamed before...which turns them into a gross rubbery mess. I pretty much avoided brussel sprouts for most of my adult life actually. My family was a little leery the first time I served these, but when you slice them in half and bake them in the oven, they get nice crispy edges and delicious flavor. Now this is one of our favorite vegetables to eat at dinnertime.
You want the edges to be darkened slightly but not burnt, so you will need to stir them around once or twice while they are baking. You can also add a little drizzle of fresh squeezed lemon juice is you want a little zing.
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Paleo Crispy Brussel SproutsPrep time: 5 mins Cook time: 15 mins Servings: 4
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Ingredients:
- 3/4 pounds brussel sprouts, sliced in half length-wise
- 1 1/2 Tbsp. extra virgin olive oil or melted ghee
- 1/4 tsp sea salt (or more to taste)
- 1/4 tsp. ground black pepper (or more to taste)
Equipment:
- Chef knife
- Cutting board
- Medium sized mixing bowl
- Baking sheet
- Spatula
Directions:
1. Preheat oven to 400F. Cut brussel sprouts in half and place in a medium sized bowl . Drizzle the olive oil over the brussel sprouts and toss with the sea salt and black pepper until evenly coated.
2. Pour brussel sprouts onto a baking sheet and make sure they are evenly spaced (don't let them crowd each other!)
3. Bake for 10 minutes, stir the brussel sprouts around the pan, and bake for another 10 minutes or until crispy. Taste and add additional salt and/or pepper if desired.
Note: Very large sprouts can take 35-40 minutes total to get crispy, so be patient!
- 3/4 pounds brussel sprouts, sliced in half length-wise
- 1 1/2 Tbsp. extra virgin olive oil or melted ghee
- 1/4 tsp sea salt (or more to taste)
- 1/4 tsp. ground black pepper (or more to taste)
Equipment:
- Chef knife
- Cutting board
- Medium sized mixing bowl
- Baking sheet
- Spatula
Directions:
1. Preheat oven to 400F. Cut brussel sprouts in half and place in a medium sized bowl . Drizzle the olive oil over the brussel sprouts and toss with the sea salt and black pepper until evenly coated.
2. Pour brussel sprouts onto a baking sheet and make sure they are evenly spaced (don't let them crowd each other!)
3. Bake for 10 minutes, stir the brussel sprouts around the pan, and bake for another 10 minutes or until crispy. Taste and add additional salt and/or pepper if desired.
Note: Very large sprouts can take 35-40 minutes total to get crispy, so be patient!
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