• Gail Silverman akag

Da' Bomb Beautiful Brussel Sprouts

During my youth and many years after, I was not a fan of the Brussel Sprout, until one night at a trendy restaurant in NYC (whose name escapes me now), my "gay husbands" challenged me to try some roasted Brussel Sprouts and insisted I would love them. Well guess what they were right and now I can't get enough, especially these crunchy, sweet and savory babies! They are a fabulous side dish or just to enjoy on their own as a snack or appetizer. Plant based, brain food, savory, with a touch of sweet and sour and super easy!

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  • 1 LB. of Whole Brussel Sprouts

  • 4-5 Garlic Cloves chopped

  • 2 Tbsp. of Olive or Coconut Oil (or one of each)

  • 2 Tbsp. of Balsamic Vinegar

  • 1 Tbsp. of Fresh Lemon Juice

  • 2 tsps. Real Organic Maple Syrup (if you are watching sugar a bit of Stevia works as well)

  • 1/3 Cup of Chopped Walnuts

  • Salt and Pepper to taste


Cut Brussel Sprout into quarters, snip the tip and peel off the top layer. If some of the leaves come loose no problem that will give you more crispy brown bits (best part). Heat oil in a medium fry pan. Add chopped garlic and saute on medium heat till lightly browned and starting to soften.

Add in balsamic and lemon juice. Mix and continue cooking till the liquid reduces a bit.

Add maple syrup and walnuts, salt and pepper and continue cooking till brussels are well browned and can be easily poked through with a fork. Remove from heat.

This last step is optional but it crisps the brussels especially the loose pieces (my favorite part).

Put your oven on broil. Line a baking sheet with parchment paper (or not if you like scrubbing pans ;)). Spread the brussels in a single layer on the baking sheet. Stick under the broiler for 3-5 minutes, keep a close eye you don't want to burn them just get some nice brown crispies! Serve and enjoy!


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