Yields2 ServingsPrep Time10 minsCook Time17 minsTotal Time27 mins
Ingredients
1lbBrussels sprouts (nobby ends removed and sliced in half)
2tbsporganic tamari (reduced-sodium or coconut aminos)
2tbsplemon juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspchili paste (optional)
2medium garlic cloves (finely minced)
½tspfresh thyme (minced)
½tbsparrowroot powder
¼tspsalt (optional)
ground black pepper (optional, to taste)
lemon wedges (for serving)
Directions
1
Boil a medium-large pot of water (enough to cover the Brussels sprouts).
2
Once boiling, add the Brussels sprouts and cook for 10 minutes or until tender.
3
Strain the Brussels sprouts, then transfer them to a medium stovetop pan.
4
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.
5
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).
6
Stir in the lemon sauce and turn down the heat to medium. Cook for 1–2 minutes, stirring constantly until the sauce thickens.
7
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
1lbBrussels sprouts (nobby ends removed and sliced in half)
2tbsporganic tamari (reduced-sodium or coconut aminos)
2tbsplemon juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspchili paste (optional)
2medium garlic cloves (finely minced)
½tspfresh thyme (minced)
½tbsparrowroot powder
¼tspsalt (optional)
ground black pepper (optional, to taste)
lemon wedges (for serving)
Directions
1
Boil a medium-large pot of water (enough to cover the Brussels sprouts).
2
Once boiling, add the Brussels sprouts and cook for 10 minutes or until tender.
3
Strain the Brussels sprouts, then transfer them to a medium stovetop pan.
4
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.
5
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).
6
Stir in the lemon sauce and turn down the heat to medium. Cook for 1–2 minutes, stirring constantly until the sauce thickens.
