• Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe

    Caramelized Brussels Sprouts Recipe | stupideasypaleo.com

    Steph’s note: This Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe comes to you courtesy of my very good friend Rach from Meatified. She wrote the most ah-may-zing new cookbook (release date: March 24, 2015!) called Nourish: The Paleo Healing Cookbook, and this is one of its recipes.

    Nourish has 120 AIP-friendly (90% of which are Whole30-friendly) recipes designed to help you through the elimination phase of AIP and saves you from eating the same boring, repetitive foods. The recipes are all free from eggs, nuts, seeds, nightshades and seed spices. Many are coconut-free or have coconut alternatives. (See the full index here.) She’s got tons of creative flavor combinations, plus ultra-healing foods such as bone broth and gelatin included for good measure. Click here to order it right now! Take it away, Rach!

    Mr. Meatified still says he hates Brussels sprouts. But he loves them when they’re cooked like this. Slicing the Brussels sprouts super finely makes them caramelize all over instead of just on the outside and the lime juice creates a tangy glaze.

    Topping them off with crispy shallots makes these “mini cabbages” crispy-crunchy and downright addictive! Brussels are packed with vitamin K and vitamin C, to boot, making them a badass vegetable when it comes to potent anti-inflammatory benefits!

    Caramelized Brussels Sprouts Recipe | stupideasypaleo.com

     

    Caramelized Brussels Sprouts with Lime & Crispy Shallots

    Preparation 15 mins 2017-03-28T00:15:00+00:00
    Cook Time 20 mins 2017-03-28T00:20:00+00:00
    Serves Serves 4     adjust servings

    Ingredients

    • 2 shallots
    • 2 tbsp (30 ml) coconut or avocado oil, divided
    • 1 lb (454 g) brussels sprouts
    • 1/2 tsp salt
    • 1/4 cup (60 ml) fresh lime juice (about 2 limes)

    Instructions

    1. CRISP: Peel the shallots and cut each in half. Slice the shallots finely. In a large skillet over low-medium heat, add 1 tablespoon (15 ml) of oil. When the oil is hot and beginning to shimmer, add the shallots and toss them in the oil to coat, then spread them out in a single layer. Cook until golden, stirring frequently to avoid burning, about 5 – 8 minutes. Once the shallots are golden-brown and crispy, remove them from the oil with a slotted spoon and transfer them to a paper towel-lined plate to cool. Watch them carefully as the shallots will burn easily – it’s better to take them out when then still look a little underdone, especially if you’re cooking them in a black skillet!
    2. CARAMELIZE: Cut the stems from the bottom of each sprout and discard. Pull off any loose leaves and slice the rest of the sprouts finely. Add the remaining oil to the skillet and increase the heat to medium-high. Add the loose leaves and the sliced brussels sprouts to the pan, along with the salt. Cook until the brussels sprouts begin to caramelize at the edges, about 5 minutes. Add the lime juice and toss to coat. Continue to cook until caramelized and just tender, about 8 minutes. Top with the reserved crispy shallots and either serve immediately as a side, or let cool slightly and use as a salad base.

    by

    Caramelized Brussels Sprouts Recipe | stupideasypaleo.com
    Caramelized Brussels Sprouts with Lime & Crispy Shallots
    Author: Rachael Bryant from the “Nourish” Cookbook
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4
    Ingredients
    • 2 shallots
    • 2 tbsp (30 ml) coconut or avocado oil, divided
    • 1 lb (454 g) brussels sprouts
    • ½ tsp salt
    • ¼ cup (60 ml) fresh lime juice (about 2 limes)
    Instructions
    1. CRISP: Peel the shallots and cut each in half. Slice the shallots finely. In a large skillet over low-medium heat, add 1 tablespoon (15 ml) of oil. When the oil is hot and beginning to shimmer, add the shallots and toss them in the oil to coat, then spread them out in a single layer. Cook until golden, stirring frequently to avoid burning, about 5 – 8 minutes. Once the shallots are golden-brown and crispy, remove them from the oil with a slotted spoon and transfer them to a paper towel-lined plate to cool. Watch them carefully as the shallots will burn easily – it’s better to take them out when then still look a little underdone, especially if you’re cooking them in a black skillet!
    2. CARAMELIZE: Cut the stems from the bottom of each sprout and discard. Pull off any loose leaves and slice the rest of the sprouts finely. Add the remaining oil to the skillet and increase the heat to medium-high. Add the loose leaves and the sliced brussels sprouts to the pan, along with the salt. Cook until the brussels sprouts begin to caramelize at the edges, about 5 minutes. Add the lime juice and toss to coat. Continue to cook until caramelized and just tender, about 8 minutes. Top with the reserved crispy shallots and either serve immediately as a side, or let cool slightly and use as a salad base.

     

    Click here to order Nourish!

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    Caramelized Brussels Sprouts Recipe | stupideasypaleo.com

    Have a question about this Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    12 thoughts on “Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe

    1. Until tonight, I was definitely in Mr. Meatified’s ‘I hate brussels sprouts’ camp. Despite my lifelong aversion to these nuggets of nutrition, I decided to try this recipe. I can honestly say that this is the ONLY time I have ever found brussels sprouts not only palatable but very moreish. As you say, thinly slicing the brussels sprouts is the key. Brussels sprouts will now be making a regular appearance on our plates. Thank you for such a surprisingly tasty recipe.

    2. When you add the lime juice, are you supposed to “continue to cool” or “continue to cook” for 8 more minutes? I’m guessing COOK since my sprouts aren’t tender yet!

    3. New to paleo and trying to expand my base of foods. have never been a fan of brussel sprouts historically, but this sounded appealing. all i can say is “yum yum” after i cooked these tonight.

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