Brussels sprouts can be really amazing if you prepare them right. Part of the crucifer family, Brussels sprouts top the list in glucosinolates, which are important phytonutrients known for their cancer-protective properties. I serve these with garlic aioli, using cashew cream when I have a batch on hand.
- 1 bushel brussels sprouts, washed, trimmed and cut in half
- ~1/3 cup olive oil
- salt & pepper
Preheat oven to 400 F.
Mix Brussels sprouts with a generous amount of olive oil and arrange in a single layer on a baking sheet with cut side down. Season with sea salt & pepper. Cook for 15 minutes, until golden brown.
- 1/3 cup mayonnaise (my favorite is from Primal Kitchens) or prepared cashew cream
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1 tsp flat leaf parsley or other fresh herb, finely chopped
Combine all ingredients and keep refrigerated in a sealed container.
Note: for strict paleo and Whole30, you can make your own Paleo mayonnaise, buy a compliant mayo like Primal Kitchens or Tessamae’s, or use cashew cream. The vegan version can be made with cashew cream.