Fructose Free Paleo Crispy Brussels Sprouts
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved through the stem
- 3 tbsp avocado oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup pecans, roughly chopped
For the glaze
- 2 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1/2 tablespoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp dijon mustard
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven while it preheats — a hot pan gives the cut sides a head start on browning.
- 2
In a large mixing bowl, toss the Brussels sprouts with the avocado oil, salt, and pepper until evenly coated.
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