The bitterness of Brussels sprouts screams, “Char me!” — so do it. Be warned, though, that this garlic-roasted recipe doesn’t call for olive oil. Instead, you’ll be delighted by a secret sauce. The flavor combo creates a subtly sweet and completely savory side dish. Even those who ban B-sprouts — or all greens — from their plates will fall in love. So what’s the secret?
Admittedly, I was not a Brussels sprouts fan for a long time. But like the colors of the seasons, my tastes changed when I discovered the best way to cook these suckers. I coated sprouts in garlic and a helping of my secret sauce: liquid coconut aminos. If you don’t have a bottle, grab one ASAP! You’ll use this sweet, soy-free coconut “sap” for more recipes than you could ever guess.
Garlic-Roasted Brussels Sprouts
Serves 2
1 lb. fresh Brussels sprouts
2 Tbsp. liquid coconut aminos
2 tsp. dill weed
2 tsp. garlic powder
Pinch of garlic salt to taste
Directions:
1. Preheat oven to 375 degrees F.
2. Chop the ends off the Brussels sprouts. Remove any yellow, outer leaves and cut lengthwise in half.
3. In a large bowl, toss together all ingredients until sprouts are fully seasoned.
4. Spread the sprouts onto an un-greased baking sheet and bake for 10 minutes.
5. Move sprouts to the broiler and broil for about 5 minutes, or until edges are brown and crisp.
*If your oven doesn’t have a broiler, use a toaster oven set to 400 degrees F and broil for 5 minutes or more.