Pan Roasted Brussels Sprouts

It’s funny that I like brussels sprouts, because my dad ALWAYS tried to make me eat them growing up. He LOVED them, and would make them for himself because my mom and I couldn’t be bothered. Even up into high school, he would say, “Maybe your taste buds have changed… try it again for me.” I would… just to please him. My answer was always pretty similar to the last time I tried them – “Ew,” as I scrunched up my face.

Somewhere in my early 20s my taste buds changed, and I started to not hate everything my dad had tried to get me to like – mustard, pickles (still picky though… Claussen’s or gtfo), wasabi, and yes, brussels sprouts. Still not a big fan of mushrooms (sorry, not sorry).

When I first started cooking Paleo, I was 21 and my co-workers at the time were really into it. We would take turns cooking lunch and alternated who would bring it for the day to share. Brussels sprouts are really huge on the Paleo/Whole 30 diet so I got accustomed to eating them.

For so long, my favorite way to cook them has been super simple – roasting with oil… and not just any oil… WALNUT OIL. Walnut oil is something I have found that not many people know about it, and it makes me so sad. It is THE sh*t, y’all. It adds an incredible flavor to the brussels that olive oil just can not live up to. Walnut oil is also great as a salad dressing, paired with red wine vinaigrette, or balsamic vinegar. GO BUY SOME. DO IT. NOW. Sorry, I’m just passionate about people trying new things. ❤

On my birthday this year, my girlfriends and I went to a local bar/restaurant where my friend happened to be a chef at. He brought us out this INCREDIBLE side of brussels sprouts that were charred in some glorious balsamic glaze, and topped with something delicious (this was back in April and I was intoxicated so, excuse my vagueness), and I have been wanting to make my own version ever since. Thank you, Jon, if you are reading this for the inspiration.

Mine taste completely different, but the point is I wanted to make a glaze, and I have… so, YAY!

Before you read the recipe – I know a ton of you are going to be like, “What in the friggin’ heck is ‘Coconut Aminos?'” It is a healthy, but tasty alternative to soy sauce and *shocker* is derived from a coconut. Coconut sap is simply aged and blended with sun-dried, mineral-rich sea salt, and somehow comes out tasting pretty great. It has 115mg of sodium per teaspoon, whereas soy sauce has 990mg… please hold the soy sauce, thank you very much.

Cuties is a brand of mandarin oranges… you can use any brand. Just please don’t buy canned mandarins.


Roasted Brussels Sprouts
Serves 4

1 lb fresh brussels sprouts, halved (ends trimmed)
3 Cutie mandarin oranges, juiced
1/2 c coconut aminos
2 tbsp coconut oil
1/4 tsp Crushed Red Pepper Flakes

1. Squeeze the mandarins, and mix the juice with coconut aminos and red pepper flakes in a bowl.
2. In a large, flat bottomed skillet, turn on to medium heat and melt 2 tbsp of coconut oil.
3. Transfer halved brussels sprouts into pan, and pour over HALF of your coconut aminos mixture. Stir, and cook for 15 minutes, stirring occasionally. Stir in more of your mixture if it evaporates.
4. Pour rest of mixture onto brussels, and turn up heat slightly. Make sure to watch your pan, and if it is starting to burn, turn them down. I like my brussels charred and crispy!
5. Cook until your brussels sprouts are slightly browned, and charred to your liking. You can serve them immediately!

Let me know what y’all think… Enjoy and Happy Cooking!
xoxo, Amber

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