My dad and I spent the afternoon cooking yesterday. Or, more accurately, running back and forth between the kitchen and the living room, taking advantage...Read More
WF2 Recipe: Mustard-Garlic Brussels Sprouts
A few facts: Tiny things are cute. People love cute things. Brussels sprouts are really just stupid-cute, tiny cabbages.
So if Brussels sprouts are loveable, then Brussels sprouts caramelized with tangy mustard and pungent garlic must be adored. And if you prepare food that’s adored, you will be revered and lauded. Absolutely lauded. (I’m fairly certain that these exact arguments are used to teach logic at universities around the globe.)
Mustard-Garlic Brussels Sprouts from Well Fed 2
Serves 4 | Prep 15 minutes | Cook 40 minutes | Whole30 compliant
1 pound fresh Brussels sprouts
1 head garlic, peeled and separated into cloves
1 tablespoon ghee, melted
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon coconut aminos or homemade substitute
1/2 tablespoon Dijon mustard
ground black pepper
NOTE: If you’re feeling bohemian, toss in 1 tablespoon of caraway seeds and a healthy pinch of smoked salt before roasting.
Preheat the oven to 400F. Cover a large baking sheet with parchment paper.
Cut the Brussels sprouts in half lengthwise, keeping the leaves that fall off. (They’ll turn into crispy chips in the oven!)
In a large bowl, mix the Brussels sprouts and the whole garlic cloves with the ghee, minced garlic, coconut aminos, mustard, and a robust sprinkle of black pepper.
Spread the sprouts in a single layer on the baking sheet. Roast 35-40 minutes. Take a bite, then add more pepper (and a pinch of salt), if necessary.