I’ve made it to Day 10 of my Whole30! It feels good to be 1/3 of the way there, and I am loving eating so many vegetables. I’m not loving being the only one who can’t have any bread when we’re out to dinner, but so far the pros outweigh the cons. I like how the Whole30 forces me to be creative in the kitchen, finding new ways to make meat, eggs, and vegetables extra delicious.
As a kid I never liked brussels sprouts, because I’d only tried the mushy, boiled ones. The first time Ben made me Brussels sprouts, I was totally surprised. I LOVED them. He pan-fried them in a skillet until they were browned and crisp around the edges, and sprinkled them with plenty of Cajun seasoning. It’s a simple technique, but somehow it never tastes as good when I try to make it.
Since I’m not the best at making sprouts Ben’s way, I decided to think of a new way to prepare them. I love roasting vegetables because it’s so easy, and a parchment-lined cookie sheet means minimal cleanup. I was inspired by the huge box of oranges I have to create an easy glaze with fresh orange juice and zest, coconut aminos, and chili paste. The results were so delicious that I ate the entire batch for lunch! The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges.
Someday soon, I hope to use this recipe to convince a new person that they love Brussels sprouts. Maybe it will be you!
If you already love Brussels sprouts, what’s your favorite way to prepare them?
Orange-Glazed Brussels Sprouts
Yield: 2-3 side dish servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
For the brussels sprouts:
3 cups brussels sprouts, trimmed and halved
2 teaspoons coconut oil, melted
Sea salt, to taste
For the orange glaze:
1 teaspoon coconut oil
1 large or 2 small shallots, sliced thinly into rings
Zest of 1 orange
Fresh-squeezed juice of 2 oranges (about 2/3 cup)
2 tablespoons coconut aminos
1/4 teaspoon powdered ginger
Up to 1 teaspoon sambal oelek, to taste
1 teaspoon tapioca starch
Salt to taste
Sliced scallions, for serving (optional)
Preheat the oven to 400 and line a sheet pan with parchment. While the oven is heating up, zest and juice the oranges and prepare the brussels sprouts. Place the brussels sprout halves on the prepared pan, drizzle with the coconut oil, and sprinkle with a little salt. Toss to coat the brussels with salt and oil, and roast for 10-15 minutes, turning once, until browned and crisp-tender (I always taste a few to see if they’re how I like them).
While the brussels sprouts are roasting, make the glaze. Heat the coconut oil in a skillet over medium heat, add the shallots, and cook until browned in spots, about five minutes. Add the orange zest and stir-fry until fragrant, about 30 seconds. Add the orange juice, coconut aminos, ginger, and sambal oelek, and whisk to combine well. Sambal oelek is very strong, and the sauce will become spicier as it reduces. I recommend adding a little bit at first and re-tasting at the end to see if you need more. Let the sauce simmer for about five minutes, then whisk in the tapioca starch. Continue to simmer the sauce until somewhat thickened, 2-3 minutes more. Taste and adjust the seasonings, adding more sambal oelek and a little salt if desired. Set the glaze aside until the sprouts are ready.
When the brussels sprouts are done, transfer them to a large serving bowl. Pour the sauce over, toss to combine, sprinkle with scallions, and serve hot.
Want more Whole30 tips & recipes? Come back for a new post everyday this month, and check out these previous posts:
- Orange Ginger Squash Soup (Whole30 Day 1)
- Creole Hash & Eggs (Whole30 Day 2)
- 5 Essential Paleo Flavor Boosters (Whole30 Day 3)
- Chicken Meatballs with Garlic Kale Marinara (Whole30 Day 4)
- Cooking with Coconut Oil Review + Pork Chops with Apple Compote (Whole30 Day 5)
- Braised Zucchini (Whole30 Day 6)
- 7 Paleo Blogs I Love (Whole30 Day 7)
- Sweet Potato & Kale Gratin (Whole30 Day 8)
- Prepping a Week of Paleo Breakfasts (Whole30 Day 9)
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