Many people are turning to keto, paleo, vegetarian, vegan, or Whole30 diets as a part of their resolutions for the new year. Even though some of these lifestyle changes may not stick, I like to think that these resets — at the very least — give people recipe ideas to incorporate into their routines even after they’ve returned to normal life. These roasted Brussels sprouts are compliant with all of the aforementioned diet plans, but fortunately, they’re tasty enough to snack on even if you’re not trying to eat healthy.Jump to Recipe
I never enjoyed eating sprouts until I was in my mid-twenties. It was then that I started cooking for myself, and realized there was a wide variety of ways to prepare this vegetable. (Honestly, the deep fried sprouts at Zombie Burger in Des Moines, Iowa were what put me over the edge…moving me from appreciation to true veggie love.) While this recipe isn’t deep fried, it does result in crispy, flavorful sprouts that you won’t feel bad about eating.
Start by preheating your oven to 375 degrees F and preparing your spices. Mix together your minced garlic, chopped fresh rosemary, and avocado oil in a small bowl. Allow the rosemary to rest in the avocado oil while you do the rest of your prep work, so that the flavor of the spice can briefly infuse the oil.
Next, wash and slice your sprouts. For small sprouts, cut an “x” on the bottom stem; for large sprouts, cut them completely in half. You want to have has much surface area as possible to allow for maximum crispiness.
Place your prepared sprouts in a large bowl. Douse them with coconut aminos and your spice/oil mixture before stirring, making sure that all sprouts have been anointed with the flavorful goodness. I like to put the sprouts in a mixing bowl with a lid and shaking the mixture vigorously — it seems like this ensures a 360 degree coating. A regular bowl and spoon also work perfectly well (despite being a little less fun).
Pour your anointed sprouts onto a greased baking sheet (or a baking sheet covered with parchment). Bake the sprouts for 20 minutes and remove them from the oven, stirring them around. Bake for a final 10-20 minutes, depending on how crispy you want your greens. Allow to cool briefly before serving.
Voila! Your splendid sprouts are ready. Regardless of whether these are your side dish or main course, they are sure to please. Let me know how this recipe turns out! Tag me on social media with #WhiskAverseBaking, or leave a comment letting me know how yours turned out.
Rosemary Roasted Brussels Sprouts
- 1 lb Brussels sprouts
- 2 teaspoons minced garlic
- 2 teaspoons coconut aminos
- 1 teaspoon fresh rosemary
- 1 tablespoon avocado oil
- Preheat oven to 375 degrees F.
- Dice rosemary and garlic; mix them with avocado oil and allow them to rest while preparing the remaining ingredients.
- Clean Brussels sprouts, cutting large sprouts in half and slicing an “X” into the base of smaller sprouts.
- Toss sprouts with coconut aminos and in the oil and spice mixture.
- Spread sprouts on a greased baking sheet. Bake for 20 minutes and stir.
- Bake for a final 10-20 minutes, until the edges are crispy. Serve hot.