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*Ahem* I had originally labeled these as Deep S, but then I found out that Brussels sprouts actually aren’t considered nonstarchy enough to be used in a Deep S setting. You can still use them as a yummy S side dish, though. Sorry ’bout that!
Brussels sprouts – love ’em or hate ’em?
There seems to be no middle ground for this poor vegetable. I’m personally in the “love it” camp, but I haven’t always been. Brussels sprouts were never really on my radar until only a few months ago when my mom decided to buy some after hearing lots of great things about these “mini cabbages”. They were frozen. We added them to a roast that we baked for Sunday lunch, and the combination of the frozenness + long baking time made for mush. They didn’t taste that bad, but the texture was just a little scary.
Fast forward to the time when we found out that fresh Brussels sprouts are the only Brussels sprouts worth eating. We now love them sautéed in a pan or roasted in the oven just until they’re tender. Delicious! I like ’em plain with butter, garlic salt, and pepper, but the other day I decided to venture out a bit. I love this subtly sweet and sour take on roasted Brussels sprouts!
I have to hand inspiration props for this recipe to Sarah from My Montana Kitchen. She posted a Maple Pecan Glazed Brussels Sprouts recipe that caught my eye last year. I don’t remember if I actually clicked on the recipe to see the ingredients or not, but the title got my creative juices flowing, and eventually I created my own spin on it. (I didn’t consult Sarah’s recipe when coming up with my own.) Thanks, Sarah! By the way, if you haven’t checked out Sarah’s THM-friendly sweetened condensed milk recipe, you really should.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my Deep S recipes
- my side dishes picture index
- 2 T. refined coconut oil, melted
- 2 T. red wine vinegar
- ½ tsp. THM Super Sweet Blend
- ½ tsp. maple extract (I use Watkins brand)
- ¼ tsp. black pepper
- 1 lb. fresh Brussels sprouts
- Garlic salt
- Whisk the first 5 ingredients together in a large bowl. Add the Brussels sprouts and toss to coat. Spread the sprouts on a baking sheet, pour any excess liquid over the top, and sprinkle with garlic salt. Roast at 400* for 15 minutes. Stir. Return the sprouts to the oven to roast for another 10-15 minutes or until the desired tenderness is achieved.
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