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!
*sigh*
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.
Ginger Lime Brussels Sprouts
dairy, egg, and gluten free, vegan
serves four
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:
*Preheat oven to 350 °F. Line a baking sheet with parchment.
In medium size bowl, melt coconut oil. Whisk in lime juice and zest, ginger, maple syrup, and tamari.
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.
Roast in oven for 7-8 minutes. Remove, toss to stir, return to oven to roast for another 7-8 minutes.
*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.
Serve as a side dish, or over a simple pasta:
Here you go, Michelle – these Brussels are for you! Sorry it took me a bit…
printable recipe:
- 2 tablespoons coconut oil, melted
- juice and zest of ½ lime
- ½ inch ginger root, peeled and minced fine
- 2 tablespoons maple syrup
- 1 tablespoon tamari
- 1 pound Brussels sprouts
- *Preheat oven to 350 °F. Line a baking sheet with parchment.
- In medium size bowl, melt coconut oil. Whisk in lime juice and zest, ginger, maple syrup, and tamari.
- 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.
- Roast in oven for 7-8 minutes. Remove, toss to stir, return to oven to roast for another 7-8 minutes.
- *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.
Francesca says
Hello Kristina ♥ Just thought I’d leave a massage to let you know I’ve loved this amazing recipe and I’ve included it in my 50 Epic Vegan Christmas recipes’ roundup:
http://sevenroses.net/2015/12/50-epic-vegan-christmas-recipes/
Thank you & happy holidays! =)
Christine says
I too, hated brusselsprouts my ENTIRE life, mostly because my mom fixed them straight from the freezer and did nothing to season them. Imagine my surprise – and my husband’s! – when I agreed to try them at a restaurant recently, and discovered I liked them! It helped immensely that they were fresh and roasted. Now, I’m collecting brusselsprouts recipes like there is no tomorrow, and this looks amazing! Love me some ginger and lime in oh, just about anything!
Sarah @ The Smart Kitchen says
Now this is something I don’t think even my crazy brain would have thought of…although the pomegranate honey mustard sprouts I made a couple of weeks ago were pretty darn tasty.
I love the little ‘leaflets’ when they get crispy, like baby kale chips. 🙂
Kristina Sloggett says
I love the leaflets too! the first time I roasted Brussels, I actually cut them and then peeled each one apart, so it was ALL little leaflets… but then DANG DANG DANG I roasted them way too long. so, that method is better with pan frying – and is so SO awesome…
Heather @ Better With Veggies says
I’m still working on really enjoying brussel sprouts, so I’ll have to try this one and see if it helps!