AIP Friendly Honey & Apple Cider Glazed Brussels Sprouts
Caramelized, sticky, and deeply savory-sweet, these roasted Brussels sprouts are the kind of side dish that disappears from the table before anything else. The cut sides go face-down on the pan and roast at high heat until they're golden and crisp at the edges — that step alone makes all the difference. A quick glaze of honey, apple cider vinegar, ground ginger, and turmeric gets stirred together on the stovetop and drizzled over the sprouts for a final caramelizing blast in the oven. Every ingredient here is clean and straightforward, which matters a lot when you're navigating an elimination-style protocol and need to know exactly what's going into your food. No grains, no nightshades, no dairy — just whole vegetables, good olive oil, and pantry staples that pull together into something genuinely craveable. A scatter of fresh thyme over the top before serving adds a herby brightness that ties the whole dish together. This one serves four and works beautifully as a weeknight side or as part of a bigger spread.
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved through the stem
- 2 tbsp olive oil
- ½ tsp salt
For the glaze
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
For serving
- 1 tbsp fresh thyme leaves (optional)
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 halved Brussels sprouts with 2 tbsp olive oil and salt until evenly coated. Spread them cut-side down in a single layer on the prepared baking sheet, leaving space between each sprout.
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