Brussels Sprouts Mania!

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Brussels Sprouts Mania!

Gluten-Free / Dairy-Free / Soy-Free / Vegetarian

Serves: 2-3

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!


Glazed Brussels Sprouts (Recipe)

Glazed Brussels Sprouts (Recipe)


  • 1lb Brussels Sprouts
  • 1/3 cup coconut aminos (or wheat-free tamari)
  • 3 oranges, juiced
  • Butter, ghee, or coconut oil for cooking


  1. Wash brussels sprouts, cut the stems/ends off, and slice in halves.
  2. Juice oranges in a citrus juicer; set aside juice
  3. Heat pan on medium-high heat.
  4. Add butter/ghee/coconut oil to pan.
  5. Once cooking fat is melted, add brussels sprouts to the pan (it should sizzle) and sauté for about 2.5-3 minutes stirring occasionally.
  6. Turn up heat to HIGH and add in the orange juice and coconut aminos.
  7. 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.
  8. 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.
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