So, apparently brussel sprouts are the new "hot thing" in the restaurant business these days. I've been playing around with brussel sprouts for some time, but until a recent visit to a trendy Halifax restaurant, I had no idea of their taste potential! The very next day I was searching the web for the most delicious looking recipes and found this from glutenfreewithlb.com.
Brussel sprouts are not only super healthy and good for you, but they can really pack the deliciousness when done right. Try out this recipe if you want to give your liver some mega anti-oxidants and detoxing power!
Brussel sprouts are not only super healthy and good for you, but they can really pack the deliciousness when done right. Try out this recipe if you want to give your liver some mega anti-oxidants and detoxing power!
Ingredients
Instructions
- 2 packages fresh Brussel sprouts, ends trimmed and cut in half (about 5-6 cups total)
- 2 tbsp. butter, melted
- 3 tbsp. olive oil, divided
- 1 clove garlic, crushed
- 2 tsp. stone ground mustard
- 1 tbsp. honey
- 1 ¼ tsp salt
- ½-1 tsp. red pepper flakes, depending on desired spiciness
Instructions
- Preheat oven to 350 degrees.
- Bring a pot of water to a boil (large enough to completely immerse the brussel sprouts). Place brussel sprouts in boiling water and boil for 2 minutes. Remove from pot and drain water. Pat dry to remove excess water.
- Place brussel sprouts in a large bowl or in a gallon-sized ziplock bag.
- Combine the remaining ingredients (only 2 tbsp olive oil) in a small bowl and mix thoroughly. Pour sauce over brussel sprouts and toss to coat.
- Line a large baking sheet with aluminum foil and spread 1 tbsp. olive oil over it to prevent sticking. Spread brussel sprouts out evenly on baking sheet.
- Bake for 20-25 minutes (30 minutes if you like extra crispy), flipping brussel sprouts halfway through. Enjoy!
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