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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.
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These are amazing! Thanks for sharing.
I am on Day 5 of my first Whole30 and have been super enjoying your blog. All your recipes look fabulous but this one made me drool a little…I’m a huge fan of sprouts and this looks incredibly delicious! I’m in the middle of a kitchen remodel so my Whole30 has been raw veggies and chicken breasts from the Whole Foods deli case, but I am madly bookmarking your recipes for the party I’m throwing when my kitchen is done. Can’t wait!
Congratulations on Whole30-ing — and during a kitchen remodel! You are made of tough stuff!
I love those lil baby cabbages any which way but this sounds especially good.
Whooboy! I have all of these things in my fridge RIGHT NOW.
Man! I love knowing that! I try to make my recipes include ingredients you have handy. YAY!
Handed a plate of these to my husband yesterday and a few minutes later when I asked him (from the kitchen) what he thought and did they need anything, he said, “They’re gone.” So that’s a winner in my book. And by plate I mean the entire pound of brussels sprouts. Thanks!
Such a great story! I’m glad they were a hit! I’ve started making Brussels sprouts 2 pounds at a time — can’t resist those little guys.
I’ve got these in the oven right now!! Can’t wait to try them!!
I made this the day after I got WF2 in the mail, and I LOVE IT. I made it again last night! 🙂 The mustard is the key!
Delicious, I made these the other day and they were a hit! Thank you for sharing!
Made these two days ago… they were such a big hit I’m making them again tonight. Thanks for the great recipe… most awesome!
What Coconum Aminos do you reccomend?
Coconut Secret! http://amzn.to/1mlitRK
I’ve never tried ghee before. Would it be okay to use coconut oil instead of ghee? I’m not sure if the ghee adds a flavor that I would be missing if I used coconut oil instead, but the coconut oil is all I have at the moment.
Coconut oil will work great! In most recipes, you can swap the fat… this would also work great with duck fat or lard.
Just wanted to add–I love that cookbook & when I make this recipe, I’ve taken to doubling the sauce & adding 12-16oz of whole baby bellas. It’s fantastic!
These were so good! I think next time I might double the mustard and aminos bc I only had a slight hint of it. Luckily I bought 2lb of brussels and only cooked 1. 🙂 I’ve seriously never made anything from your site or cookbook that I haven’t absolutely loved, thank you!