In recent years, Brussels sprouts have gained in popularity in restaurants across the states. This tiny cabbage like vegetables from the Brassica family can be seen shaved raw, broiled, grilled, and even fermented and often paired with ingredients like bacon, bonito flakes, chili peppers, and of course garlic.
This recipe, which I created for the Clean Program, is similar to the way I prepare mushrooms for antipasto. Marinating the sprouts imparts a lot of flavor that comes through in the finished product.
serves 4 as a side
prep time: 40 minutes
cooking time: 15 minutes
- 1 pound fresh brussels sprouts
- 1 large red onion, sliced thin
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1-2 teaspoons sea salt
- 1 teaspoon ground coriander seeds
Cut the Brussels sprouts in half and place in a large bowl along with the sliced red onions. Whisk together the olive oil, lemon garlic, herbs, and spices then pour over the sprouts. Cover, shake the bowl to coat evenly then let stand for 20-30 minutes. While the Brussels sprouts marinate, preheat the oven to 400°F.
Spread the veggies out onto a sheet pan then bake for 15 minutes. Serve warm or at room temperature.
For the full recipe, check out the Clean Program Blog.