Paleo Crispy Brussels Sprouts
These roasted Brussels sprouts hit every note you want from a vegetable side — deeply caramelized cut sides, crispy outer leaves, and a sticky balsamic-honey glaze that makes them genuinely hard to stop eating. The trick is preheating the sheet pan so the sprouts start browning the moment they hit the surface, giving you that golden crust without any steaming or sogginess. Avocado oil keeps everything grain-free and compliant without sacrificing the high-heat roasting performance you need for real crispiness. The glaze comes together in minutes with balsamic vinegar, honey, and Dijon mustard — simple pantry staples that reduce into something that tastes far more complex than the ingredient list suggests. Scattered pecans go in during the final few minutes, picking up a light toast and adding a buttery crunch that rounds out every bite. A handful of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. This one serves four and is the kind of side that disappears before anything else on the table.
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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
- 1 tbsp 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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