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AIP Garlic-Roasted Brussels Sprouts Recipe
AIP Garlic-Roasted Brussels Sprouts Recipe
"And the award for the best autoimmune protocol side dish goes to…this AIP garlic-roasted Brussels sprouts recipe! The autoimmune protocol diet aims to reduce inflammation in the gut, and throughout your body. But some people transitioning to an AIP diet are frustrated by the discomfort they feel after eating new and different foods. Brussels sprouts can make some people gassy, bloated, and generally uncomfortable. They contain a lot of fiber, as well as a complex sugar called raffinose. That combo can make you feel not-so-great after eating a big pile of sprouts."
NotesNUTRITION
Calories: 253 Sugar: 0 g Fat: 21 g Carbohydrates: 19 g Fiber: 8 g Protein: 0 g
All nutritional data are estimated and based on per serving amounts.
Yields2 Servings
Preparation Time5 min
Cooking Time25 min
Ingredients
- 16 Brussels sprouts (11oz or 320 g)
- 5 cloves of garlic (15 g), unpeeled
- 3 Tablespoons of olive oil (45 ml)
- salt
- zest of 1 lemon
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Preheat the oven to 350°F (180°C).
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Slice the Brussels sprouts in half and place in a bowl with the unpeeled garlic cloves. Add the olive oil and toss well to coat.
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Spread on a baking tray and bake in the oven for 25 minutes. Remove tray and pick out the garlic cloves. Set the sprouts aside to keep warm.
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Squeeze the soft pulp out of the garlic cloves then mix in with the warm Brussels sprouts. Season with salt and serve with finely grated lemon zest.
