Garlicky Brussels Sprouts

Garlicky Brussels Sprouts are a delicious side, especially when you have a lot of different diets to account for in your meal plan.  They are gluten free, paleo, keto, aip and can be vegan by using your preferred oil.  However, in this recipe I roasted them with bacon drippings for the added smoky flavor.  I use olive oil when we have vegans eating with us.  Coconut oil works wonderfully with these too.

To smash the roasted garlic you can use a mallet or anything sturdy with a flat bottom, like heavy measuring cup.  It doesn’t take much strength to whack it and flatten it out.  Smashing it helps to release the flavors. It also allows it to roast more quickly along with the Brussels Sprouts.

Cut, Coat & Roast

I love roasting vegetables because they are so easy to prepare and taste so good!  The hardest part of this recipe, is trimming the brussels sprouts and cutting them in half.  It is my least favorite job in the kitchen. But these little greens are an addiction, so I do the work!  Then I put them in a big bowl and toss them with the smashed garlic, bacon drippings and seasonings.  I get them coated really well, then lay them out in a single layer on a large sheet pan.  Into the oven they go and out they come looking and tasting fabulous!

These Garlicky Brussels Sprouts are great along with holiday dishes like Ridonculous Gluten Free Mac and Cheese, Boneless Thanksgiving Turkey, Gotta Have It! Gluten Free Cornbread Stuffing.  It doesn’t have to be saved for the holidays though!  It is quick enough to make on a weeknight along with Sweet and Spicy Chicken or Cumin and Lime Marinated Flank Steak.