Gluten-Free / Dairy-Free / Soy-Free / Vegetarian
It seems that even vegetables can be trendy these days! Remember when kale was all the rage? Now, every restaurant I go to has a new and delicious brussels sprouts offering, so naturally I thought it was a good time to share my own, personal recipe with you. I think you will enjoy this super simple, yet decadent 3-ingredient recipe.
From my kitchen to yours, with LOVE!
P.S. A lot of folks aren’t sure what coconut aminos are. Coconut aminos taste a lot like soy sauce, but without the gluten, wheat or soy. Even wheat-free tamari contains soy, so if you are looking for a cleaner alternative please try coconut aminos. I love this brand and use them frequently!
- 1lb Brussels Sprouts
- 1/3 cup coconut aminos (or wheat-free tamari)
- 3 oranges, juiced
- Butter, ghee, or coconut oil for cooking
- Wash brussels sprouts, cut the stems/ends off, and slice in halves.
- Juice oranges in a citrus juicer; set aside juice
- Heat pan on medium-high heat.
- Add butter/ghee/coconut oil to pan.
- Once cooking fat is melted, add brussels sprouts to the pan (it should sizzle) and sauté for about 2.5-3 minutes stirring occasionally.
- Turn up heat to HIGH and add in the orange juice and coconut aminos.
- Sauté for another 8-9 minutes or until liquid is gone and a glaze has formed. Be sure to stir frequently so as not to burn the brussels sprouts.
- Now here is the crucial part, even after the liquid is gone, keep sautéing the Brussels sprouts for a bit on HIGH heat, quickly and continuously. This is when the sweet glaze will form.