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Paleo Garlic-Roasted Brussels Sprouts with Toasted Almonds Recipe

Make this paleo garlic-roasted Brussels sprouts with toasted almonds recipe for guests. It’s a signature side dish that does not include meat, perfect for your vegetarian friends.

Fun Facts About Brussels Sprouts

• • What’s in a name? Turns out Brussels sprouts are named for the capital of Belgium, where they are quite popular.
  • They look like baby cabbages, which is fitting. Brussels sprouts belong to the same family of veggies as cabbage.
  • 70 million pounds of Brussels sprouts are produced each year in America alone. California gets the crown for producing the most sprouts of any state.
  • The predecessors of Brussels sprouts are believed to have been cultivated in Ancient Rome. So this vegetable is very old school.
  • Brussels sprouts contain sulforaphane, which is being studied for potential anti-cancer benefits.
  • They contain a ton of vitamin C. In fact, one serving of Brussels sprouts offers four times more vitamin C than an orange.

More Paleo Brussels Sprouts Recipes

Steaming Brussels sprouts is not called for in this recipe, but you should be careful not to overcook the veggies when you do steam them. If they are overly soft and mushy, or if you smell sulfur, you’ve cooked them too long.

With that bit of wisdom, I give you a list of some additional awesome Brussels sprouts recipes that are perfect for your paleo diet.

Paleo Garlic-Roasted Brussels Sprouts with Toasted Almonds Recipe

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Side dish
• Cuisine: American

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Ingredients

• 16 Brussels sprouts (11 oz or 320 g)
• 5 cloves of garlic (15 g), unpeeled
• 3 Tablespoons of olive oil (45 ml)
• 3 Tablespoons of sliced almonds (48 g)
• salt and freshly ground black pepper

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Instructions

1. Preheat the oven to 350°F (180°C).
2. Halve the Brussels sprouts and place in a bowl with the unpeeled garlic cloves. Add the olive oil and toss well to coat. Season with salt and pepper then evenly spread on a baking tray.
3. Bake for 25 minutes.
4. In the meantime, toast the sliced almonds in a hot, dry pan until golden. Remove and set aside.
5. When the Brussels sprouts are done, pick out the garlic cloves and squeeze out the soft pulp. Mix the pulp in with the Brussels sprouts and serve topped with the toasted almonds.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 289
• Sugar: 0 g
• Fat: 25 g
• Carbohydrates: 20 g
• Fiber: 9 g
• Protein: 2 g