25-Minute Caramelized Brussels Sprouts

Think you don't like Brussels Sprouts? Think again! These Caramelized Brussels Sprouts will become a favorite vegetable side dish!

Course Side Dish

Cuisine American, Gluten Free, Healthy

Diet Vegan, Vegetarian

Keyword stovetop

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 104kcal

In a small bowl combine lemon juice, maple syrup, soy sauce, and thyme.
Heat oil to medium high in a large skillet. Add Brussels sprouts and onion to the pan and cook until they begin to brown, about four minutes.
Add butter or oil to the pan and cook for four more minutes.
Add garlic and cook for one more minute. Add the lemon juice mixture and cook for 2 - 4 additional minutes.

Serve as a side with a Tamari Aioli. Mix ½ cup plain yogurt or mayo with 1 tablespoon gluten-free tamari, ½ tablespoon lemon juice, 2 teaspoons Swerve sweetener (or sweetener of choice), and a teaspoon of minced garlic. Add in in pinch of cayenne pepper if desired.
Cook 8 ounces of gluten-free spaghetti. While the spaghetti and Brussels are cooking, add a tablespoon of oil to a skillet. Add ½ diced red onion and cook for 5 minutes. Add garlic and reduce the heat to low. Add ½ cup whole milk (or half-and-half) and ¼ cup vegetable broth. Cook until the sauce thickens, about 4 minutes. Stir in the pasta and top with the Brussels sprouts.
Serve with a grilled steak.
This one sounds a little crazy, but Brussels sprouts are great on white pizza. Brush a prepared gluten-free pizza crust with a tablespoon of garlic oil. Bake at 420 degrees for 10 minutes. Sprinkle with 2 ounces of Manchego cheese and chopped Brussels. Cook for 4 minutes. Sprinkle toasted walnuts over the pizza and serve.