Double Crisped Brussels Sprouts with Lemon, Caper and Garlic
Double crisped and zesty! The perfect way to cook your brussels sprouts. Gluten-free, paleo, vegetarian, and Whole30 compliant.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: side / vegetable
Cuisine: Gluten-Free, Paleo, Whole30
Servings: 4
Author: the Whole Smiths
- 2 lbs of brussels sprouts trimmed and halves
- 1 Tbsp. olive or avocado oil
- 1 tsp. salt
- 1 Tbsp. ghee
- 2 Tbsp. capers
- 3 cloves minced garlic
- 1/2 lemon
Preheat oven to 400*
In a large bowl combine brussels sprouts, olive or avocado oil and salt
Toss to coat brussels thoroughly
Spread brussels evenly in one layer into baking pans or baking sheets
Bake for 25-30 minutes until crisped
Meanwhile in a small skillet heat 2 Tbsp. of ghee or butter on medium high heat
Once hot add capers and sauté until they start to crisp
Turn heat to medium and add garlic, stirring so the garlic doesn't burn
Add cooked brussels to pan and toss with ghee, capers and garlic
Juice 1/2 lemon over brussels and toss again
Serve alongside your favorite protein