Ginger Lime Brussels Sprouts

Ginger Lime Brussels Sprouts – pan fried or oven roasted, the bright and zesty layers of flavor of this favorite side dish will make everyone a Brussels sprouts fan!

recipe originally published February 14, 2013

Roasted Brussels Sprouts

Brussels sprouts are one of those vegetables I have avoided my entire adult life thus far. I recall having them as a kid only once – then kicked and screamed politely refused them ever since.

Recently, a friend asked if I had any Brussels sprouts recipes, or if I would create one, as she had recently taken a liking to them. I still had not found my liking, but I said sure, I’d give it a shot!

In talking with other food friends and lovers of all veggies, I kept hearing roast them. I figured this was good advice to follow, since I love just about any vegetable that has been roasted.

I thought up a simple recipe with some of my favorite flavors. A quick fifteen minutes in the oven is all these need, with a toss every five minutes.

*swoon*

You know what? I now love Brussels sprouts.

I know – I kick myself for all I have been missing. These will definitely be in regular rotation at dinnertime around here. Simple and short ingredient list, quick cook time, and amazing vibrant flavors.

Here you go, Michelle – these Brussels are for you! Sorry it took me a bit…

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Yield: 4 servings

Ginger Lime Brussels Sprouts

Print

pan fried or oven roasted, the bright and zesty layers of flavor of this favorite side dish will make everyone a Brussels sprouts fan!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 tablespoons coconut oil, melted
• juice and zest of 1/2 lime
• 1/2 inch ginger root, peeled and minced fine
• 2 tablespoons maple syrup
• 1 tablespoon tamari
• 1 pound Brussels sprouts

Instructions

1. *Preheat oven to 350 °F. Line a baking sheet with parchment.
2. In medium size bowl, melt coconut oil. Whisk in lime juice and zest, ginger, maple syrup, and tamari.
3. Chop bottom stem portion off each Brussels sprout, discard stem. Slice each sprout into quarters. Toss sprouts into coconut oil mixture, arrange in single layer on prepared baking sheet.
4. Roast in oven for 7-8 minutes. Remove, toss to stir, return to oven to roast for another 7-8 minutes.
5. *Alternative pan fry method: combine lime juice and zest, ginger, maple syrup, and tamari in a skillet over medium heat. Add Brussels sprouts, turning / stirring until slightly wilted warmed through.

Notes

dairy, egg, and gluten free, vegan

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  SAN-J -TAMARI-REDUCED SODIUM Gluten Free Organic 10OZ
• 
  Organic Maple Syrup, Grade A, 16-Ounce
• 
  La Tourangelle Organic Refined Coconut Oil 30 Fl. Oz.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 76 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 60mg Carbohydrates: 14g Net Carbohydrates: 2g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 3g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

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