Roasted Brussels with Capers and Almonds

Roasted-Brussels-Sprouts

Photography by: Savannah Wishart Photography

 

Serves 4

Tired of the same ‘ol sprouts with bacon? Well you’re in for a treat! Deliciously simple (hey, that would make a great cookbook tittle!) and bursting with flavor, these Brussels will be your new go-to side dish. The brightness of the lemon juice and the tang of the capers really push these sprouts into the awesomeness category!

Sprouts

1-1/2 lbs Brussels sprouts, trimmed and quartered lengthwise
1/4 C coconut oil, melted
2 garlic cloves, minced
2 tsp coarse sea salt
1/4 tsp freshly ground black pepper

Add Ins

1/3 C extra virgin olive oil
Juice of 1 lemon (2 TBSP)
2 green onions, thinly sliced
2 rounded TBSP capers
1/3 C chopped parsley
1/3 C roasted sliced almonds (or toasted pepitas for a nut free topping)

  1. Preheat oven to 450 degrees. In a large bowl toss sprouts with coconut oil. Add garlic, salt and pepper and toss to coat. Spread evenly on a parchment lined baking sheet. Cook 25 minutes or until sprouts are browned on the edges and tender.
  2. While the sprouts are cooking, place the Add In ingredients in the same large bowl used for the sprouts (why do more dishes?). Stir to combine. When sprouts are cooked, put them in the bowl and toss to coat. Serve, enjoy, lick the bowl if you’d like!

Recipe Option #2

  1. For the sprouts, omit garlic and use 1 TBSP finely minced shallot instead.
  2. For the Add Ins, omit lemon juice and use red wine vinegar instead.
  3. Add 1 tsp dijon mustard to the Add Ins.

Roasted Brussels with Capers and Almonds

Roasted Brussels with Capers and Almonds
Serves 4
Tired of the same ‘ol sprouts with bacon? Well you’re in for a treat! Deliciously simple (hey, that would make a great cookbook tittle!) and bursting with flavor, these Brussels will be your new go-to side dish. The brightness of the lemon juice and the tang of the capers really push these sprouts into the awesomeness category!
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Sprouts
  1. 1-1/2 lbs Brussels sprouts, trimmed and quartered lengthwise
  2. 1/4 C coconut oil, melted
  3. 2 garlic cloves, minced
  4. 2 tsp coarse sea salt
  5. 1/4 tsp freshly ground black pepper
Add Ins
  1. 1/3 C extra virgin olive oil
  2. Juice of 1 lemon (2 TBSP)
  3. 2 green onions, thinly sliced
  4. 2 rounded TBSP capers
  5. 1/3 C chopped parsley
  6. 1/3 C roasted sliced almonds (or toasted pepitas for a nut free topping)
Instructions
  1. Preheat oven to 450 degrees. In a large bowl toss sprouts with coconut oil. Add garlic, salt and pepper and toss to coat. Spread evenly on a parchment lined baking sheet. Cook 25 minutes or until sprouts are browned on the edges and tender.
  2. While the sprouts are cooking, place the Add In ingredients in the same large bowl used for the sprouts (why do more dishes?). Stir to combine. When sprouts are cooked, put them in the bowl and toss to coat. Serve, enjoy, lick the bowl if you’d like!
Recipe Option #2
  1. For the sprouts, omit garlic and use 1 TBSP finely minced shallot instead.
  2. For the Add Ins, omit lemon juice and use red wine vinegar instead.
  3. Add 1 tsp dijon mustard to the Add Ins.
The Healthy GF Life http://thehealthygflife.com/

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