AIP Friendly Basil Roasted Brussels Sprouts
Roasting Brussels sprouts at a high heat is genuinely one of the best things you can do with them — the cut sides go deep golden brown, the outer leaves turn crisp, and the whole pan smells incredible. This version layers in minced garlic, a touch of ground ginger, and a finishing splash of apple cider vinegar that brightens everything up without relying on any of the nightshades, grains, or seed-based spices that can make side dishes tricky on an elimination-style protocol. Torn fresh basil scattered over the top at the end adds a pop of color and a fragrant, herby note that feels almost fancy for a weeknight vegetable. The optional drizzle of honey is a small addition that nudges the flavor toward sweet-savory territory — totally your call depending on where you are in your healing journey. Everything here is straightforward and protocol-friendly, built entirely from whole-food ingredients with no hidden additives to second-guess. It serves four, so it works beautifully as a shared side alongside a simple protein. Get it on the table while it's hot — that's when the crispy edges are at their absolute best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- ¼ cup fresh basil leaves, torn
- 1 tsp honey (optional)
Can be omittedhoney
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the Brussels sprouts with the olive oil, minced garlic, salt, and ground ginger until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!