This is an easy, fragrant side-dish that goes wonderfully with chicken, pork, eggs AND fish, and is also delicious cold as part of a scrumptious keto or paleo bowl.
I find the Brussels sprouts are some of the most flavorful veggies when roasted, and they can transform tremendously based on the space profile used. Many Brussels sprouts recipes use bacon and onion to mask their “sulfur” taste, but after 3 years on paleo-ish diet that way of preparing them got old fast!
I wanted a “lighter” version that I could pair with various types of meats, but that was also flavorful enough to be enjoyed alone. The “base” of this recipe is the salt, ghee and fresh garlic – that alone brings out a ton of flavor!
If you like – or, like myself, LOVE- ginger, add a bit of that too for a mildly oriental taste. And if you wanna be even more adventurous, add some sumac as well.
Sumac is a spice, used mostly in North Africa and the Middle East, that has a fragrant and tangy lime flavor. The deep red berries are most often used ground into a powder that is sprinkled over veggies and eggs, or used as a dry rub for meats. If you’re following me on intstagram, you have for sure seen me sprinkle it on about everything! I love it’s taste but I thik it;s one of these things like cilantro – you either love it or hate it!
- 1/2 bag brussels sprouts
- 2 tbsp ghee
- 2 garlic cloves
- 1/4 cup bone broth
- 1 and 1/2 tsp salt
- 1/2 tsp sumac (optional)
- Cut the brussels in half or, if they are on the larger side, into 3 equal pieces.
- Sauté the brussels sprouts in ghee for 3-4 minutes until they have started to brown.
- Brig down the heat and add the fresh, minced garlic, ginger and sumac, if using.
- Add 1/4 cups of broth, cover and let simmer for a few more minutes.
- After 4 minutes, try your sprouts. Check that all liquid has been absorbed and that they are cooked through, but still maintain some of their crunch.
- Transfer to a serving platter and enjoy!