AIP Friendly Turmeric Roasted Brussels Sprouts with Garlic & Lemon
Roasted Brussels sprouts are one of those vegetables that convert skeptics on the first bite, especially when the cut sides hit a screaming-hot pan and turn deep golden brown with crispy, caramelized edges. This version layers in thinly sliced garlic, turmeric, and ground ginger before roasting, so every sprout picks up a warm, aromatic depth that goes way beyond basic. A finish of fresh lemon juice and zest lifts the whole dish with brightness, keeping it vibrant rather than heavy. For anyone navigating the autoimmune protocol, side dishes can feel like the hardest part of a meal to get right — this one checks every box using nothing but whole, compliant ingredients you can feel good about. There are no grains, no nightshades, no dairy, and no seed-based spices hiding in the mix, just clean produce and pantry staples working together beautifully. It comes together in under 30 minutes and serves four, making it an easy weeknight addition or a crowd-pleasing option when you're cooking for a mix of dietary needs at the table. Finish it with a scatter of fresh parsley and serve it straight from the bowl while everything is still hot and crisp.
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats.
- 2
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, sliced garlic, turmeric, ground ginger, and sea salt until every cut surface is evenly coated.
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