Ingredients
Directions
Boil a medium-large pot of water (enough to cover the Brussels sprouts).
Once boiling, add the Brussels sprouts and cook for 10 minutes or until tender.
Strain the Brussels sprouts, then transfer them to a medium stovetop pan.
In the meantime, make the lemon sauce: In a small bowl, add all of the sauce ingredients and whisk or stir until the arrowroot is dissolved.
Heat the Brussels sprouts on medium-high heat for 1–2 minutes, continuously stirring to avoid sticking (add a tablespoon or two of water if they start to stick).
Stir in the lemon sauce and turn down the heat to medium. Cook for 1–2 minutes, stirring constantly until the sauce thickens.
Serve with lemon wedges, if desired.
Chef's Notes
Substitutions
Use any vegetable you’d like in place of Brussels sprouts. Try broccoli, cauliflower or carrots. Just note that the cooking/boiling time may vary depending on the vegetable.
Instead of thyme use fresh minced rosemary.
In place of fresh thyme, use ¼ teaspoon of dried thyme.
Sugar-free
Use date paste in place of maple syrup.
How to enjoy this dish
Enjoy it by itself as an appetizer or snack.
Use it as a side dish to vegetables and grilled tofu.
Top it on rice and add nuts and seeds.
Add it to a grain bowl.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Boil a medium-large pot of water (enough to cover the Brussels sprouts).
Once boiling, add the Brussels sprouts and cook for 10 minutes or until tender.
Strain the Brussels sprouts, then transfer them to a medium stovetop pan.
In the meantime, make the lemon sauce: In a small bowl, add all of the sauce ingredients and whisk or stir until the arrowroot is dissolved.
Heat the Brussels sprouts on medium-high heat for 1–2 minutes, continuously stirring to avoid sticking (add a tablespoon or two of water if they start to stick).
Stir in the lemon sauce and turn down the heat to medium. Cook for 1–2 minutes, stirring constantly until the sauce thickens.
Serve with lemon wedges, if desired.
