ORANGE ROASTED BRUSSELS SPROUTS
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When it comes to vegetables, preparation is key. Brussels sprouts, in particular, are a veggie that dramatically changes depending on how you cook them. I have never been a fan of them, but that’s because for years, the only way I ate them was steamed until they were mushy and smelly.
Then I tried roasting them, and it’s like they are a different food. They still have a strong flavor, but it’s different somehow; sweeter, caramelized, with roasted notes throughout.
For this recipe, I tossed the sprouts in a mixture of orange juice, honey, and avocado oil, which gives them a light, citrusy aroma that compliments their strong flavor nicely. At the end, I added some pomegranate seeds and coarse sea salt for crunch, vibrancy, and flavor.
These are a great healthy side dish for your favorite cold weather meals, but would also make a simple, low-carb holiday side dish on your Paleo Thanksgiving table if that’s your thing. If you don’t have or can’t find pomegranate seeds, dried cranberries make a nice substitute.
1/4 cup extra-virgin avocado oil
- Juice and zest of 1 orange
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 pounds fresh Brussels sprouts, cored
- 1/2 cup pomegranate arils
- Colima Sea Salt
- Preheat oven to 400 degrees F.
- Whisk the oil, orange juice, zest, honey, and salt and pepper in a large bowl until well combined. Add the Brussels sprouts to the mix (leave them whole or halve them for quicker cooking time) and toss to coat.
- Lay on a baking sheet in a single layer, being careful not to overcrowd. Roast until they sprouts start to tenderize and turn brown, about 40-50 minutes. Remove from oven and toss with the pomegranate seeds and a sprinkling of Colima sea salt.
Download this recipe in easy to print PDF format: orange-roasted-brussels-sprouts