Caramelized Brussels Sprouts Recipe | stephgaudreau.com

Caramelized Brussels Sprouts with Lime

Caramelized Brussels Sprouts with Lime & Crispy Shallots are gonna knock your socks off with flavor.

This Caramelized Brussels Sprouts recipe will knock your socks off with flavor, and the best part is that there are only five ingredients! | StupidEasyPaleo.com

Steph’s note: This Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe comes to you courtesy of my very good friend Rach from Meatified. She wrote the most ah-may-zing new cookbook (release date: March 24, 2015!) called Nourish: The Paleo Healing Cookbook, and this is one of its recipes.

Nourish has 120 AIP-friendly (90% of which are Whole30-friendly) recipes designed to help you through the elimination phase of AIP and saves you from eating the same boring, repetitive foods. The recipes are all free from eggs, nuts, seeds, nightshades and seed spices.

Many are coconut-free or have coconut alternatives. (See the full index here.) She’s got tons of creative flavor combinations, plus ultra-healing foods such as bone broth and gelatin included for good measure. Click here to order it right now! Take it away, Rach!

Mr. Meatified still says he hates Brussels sprouts. But he loves them when they’re cooked like this. Slicing the Brussels sprouts super finely makes them caramelize all over instead of just on the outside and the lime juice creates a tangy glaze.

Topping them off with crispy shallots makes these “mini cabbages” crispy-crunchy and downright addictive! Brussels are packed with vitamin K and vitamin C, to boot, making them a badass vegetable when it comes to potent anti-inflammatory benefits!

This Caramelized Brussels Sprouts recipe will knock your socks off with flavor, and the best part is that there are only five ingredients! | StupidEasyPaleo.com

Click here to order Nourish!

Caramelized Brussels Sprouts Recipe | stephgaudreau.com

Caramelized Brussels Sprouts with Lime & Crispy Shallots

Course: Side Dish
Cuisine: AIP, Gluten-Free, Paleo, Veggies, Whole30
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 123 kcal
Author: Steph Gaudreau

This Caramelized Brussels Sprouts recipe will knock your socks off with flavor, and the best part is that there are only five ingredients! AIP paleo and whole30 friendly.

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Ingredients

  • 2 shallots
  • 2 tbsp avocado oil divided
  • 1 lb Brussels sprouts
  • 1/2 tsp salt
  • 1/4 cup fresh lime juice (about 2 limes)

Instructions

  1. CRISP: Peel the shallots and cut each in half. Slice the shallots finely. In a large skillet over low-medium heat, add 1 tablespoon (15 ml) of oil. When the oil is hot and beginning to shimmer, add the shallots and toss them in the oil to coat, then spread them out in a single layer. Cook until golden, stirring frequently to avoid burning, about 5 – 8 minutes. Once the shallots are golden-brown and crispy, remove them from the oil with a slotted spoon and transfer them to a paper towel-lined plate to cool. Watch them carefully as the shallots will burn easily – it’s better to take them out when then still look a little underdone, especially if you’re cooking them in a black skillet!
  2. CARAMELIZE: Cut the stems from the bottom of each sprout and discard. Pull off any loose leaves and slice the rest of the sprouts finely. Add the remaining oil to the skillet and increase the heat to medium-high. Add the loose leaves and the sliced brussels sprouts to the pan, along with the salt. Cook until the brussels sprouts begin to caramelize at the edges, about 5 minutes. Add the lime juice and toss to coat. Continue to cook until caramelized and just tender, about 8 minutes. Top with the reserved crispy shallots and either serve immediately as a side, or let cool slightly and use as a salad base.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Caramelized Brussels Sprouts with Lime & Crispy Shallots
Amount Per Serving
Calories 123 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 320mg13%
Potassium 500mg14%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 3g3%
Protein 4g8%
Vitamin A 855IU17%
Vitamin C 101.9mg124%
Calcium 52mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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10 Responses

  1. Until tonight, I was definitely in Mr. Meatified’s ‘I hate brussels sprouts’ camp. Despite my lifelong aversion to these nuggets of nutrition, I decided to try this recipe. I can honestly say that this is the ONLY time I have ever found brussels sprouts not only palatable but very moreish. As you say, thinly slicing the brussels sprouts is the key. Brussels sprouts will now be making a regular appearance on our plates. Thank you for such a surprisingly tasty recipe.

  2. When you add the lime juice, are you supposed to “continue to cool” or “continue to cook” for 8 more minutes? I’m guessing COOK since my sprouts aren’t tender yet!

  3. New to paleo and trying to expand my base of foods. have never been a fan of brussel sprouts historically, but this sounded appealing. all i can say is “yum yum” after i cooked these tonight.

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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