The following is an adapted excerpt from Dr. Josh Axe's new book Ancient Remedies.
Too often we settle for less with our side dishes. These baked Brussels sprouts with honey glaze are loaded with nutrition (hitting over 100 percent of your Vitamin C needs!) and delicious beyond belief. Your family will actually start asking for Brussels sprouts!
- Serving Size: 5 Brussels sprouts with sauce
- Calories: 280
- Total Carbohydrates: 30.3g
- Fiber: 4.5g
- Sugar: 20.9g
- Total Fat: 17.5g
- Unsaturated Fat: 7.5g
- Saturated Fat: 8.9g
- Protein: 5.5g
- Cholesterol: 7mg
- Potassium: 500mg (11% DV*)
- Sodium: 31mg (2% DV*)
- Vitamin A: 950 IU (41% DV*)
- Vitamin C: 86.8mg (111% DV*)
*Percentages are based on a diet of 2000 calories a day.
How to Make Baked Brussels Sprouts with Honey Glaze
Meal Type: Side Dishes
Diet Type: Gluten-free, Paleo, Vegetarian
Prep Time: 10 min
Cook Time: 35 min
Total Time: 50 min
- 15–20 brussels sprouts, halved
- 1 small red onion, halved lengthwise and thinly sliced crosswise
- ½ cup walnuts, chopped
- 2 tablespoons coconut oil, melted
- sea salt and ground black pepper, to taste
- 2 tablespoons unsalted, grass-fed butter
- ? cup red wine vinegar
- juice of ½ lemon
- ¼ cup raw honey
- 3 scallions, chopped
- Preheat the oven to 425°F.
- Combine the Brussels sprouts, onion, walnuts and oil in a bowl. Mix until the oil is evenly distributed.
- Spread the Brussels sprouts in a single layer on a rimmed baking sheet. Season with salt and pepper.
- Roast until the Brussels sprouts are slightly browned, around 35 minutes.
- While the Brussels sprouts are cooking, make the sauce. Melt butter over low heat. Add the vinegar and lemon juice and whisk while heating, about 3 mins. Remove from heat and let cool a bit, before stirring in honey.
- Transfer the Brussels sprouts to a serving bowl and add the sauce and scallions. Toss to mix well.