Can we all just agree that brussel sprouts are the best vegetable on the planet?
Despite my never ending love for brussels, there’s only one way to properly cook them. And that’s roasting them until they’re almost burnt. No one likes steamed, boiled, or mushy sprouts. And if you do, please reconsider all of your life choices.
About a year ago, I learned how much of a difference an acid can make to any brussel sprouts dish. So I’ve been obsessed with adding balsamic to my garlic ghee roasted brussel sprouts (and most other roasted veggies too).
This was until I was out to lunch with my parents at the local fish joint in Manhattan Beach. I’ve been obsessed with Fish Bar since way before I was paleo and way before I moved to the South Bay. They have a huge menu with almost every kind of fish you could ever want. But the best part is the smell. Not of the food, of the restaurant. You know those restaurants that make your mouth water as you get closer and closer to the kitchen? This place smells like that outside on the sidewalk. I walk by this place on my morning walk to the gym and immediately crave mahi mahi, despite it being 8am on a Tuesday. DOESN’T MATTER.
I usually go for their Mediterranean Mahi Mahi, but this lunch was after a long walk on a particularly hot day. The thought of eating warm food was almost sickening, so I went for the Ahi Tuna Nicoise Salad. And honestly, it was disappointing. The sundried tomatoes were chewy and they forgot the hard-boiled egg. But you know what, sometimes it’s better to just say ‘oh well’ than to send it back.
I’m guessing this ‘oh well’ attitude came mostly from how happy the brussel sprout appetizer made me. Seriously. No brussel sprout has ever tasted so good. I immediately regretted ordering only one plate. I think 12 would have been more appropriate.
Anyways, I was determined to recreate this recipe and eat it with every meal. Kidding, mostly.
I’ve been so obsessed with these brussel sprouts ever since this day and ate literally the entire batch in one day the first time I made them. I hope you can enjoy them as much as I have lately. And perhaps with a bit more self control.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 3 cups brussel sprouts
- 2 Tbsp grass-fed ghee
- 1 Tbsp pink himalayan salt
- 1/2 cup Primal Kitchen Ranch Dressing
- 1 lemon *juice of
- 2 1/2 Tbsp chopped dill
Ingredients
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|
- Preheat oven to 400ยบ.
- Chop brussel sprouts into quarters and spread across a baking sheet.
- Pour melted ghee on top of brussel sprouts. Add salt and toss to combine.
- Roast brussel sprouts for 20-30 minutes, or until they begin to brown.
- While brussel sprouts are in the oven, combine ranch dressing, lemon, and dill in a small mixing bowl.
- When brussel sprouts are done, toss with sauce and serve hot.