Brussels Sprouts Charred With Black Garlic

The fermented imparts a robust umami taste to these otherwise traditional roasted Brussels sprouts.

Serves: 4

Combine these tasty roasted veggies from the books Eat Like You Gave A Fork: The Real Dish on Eating to Thrive with creamy mashed and savory for a traditional, comforting dinner.


2 teaspoons of melted oil

8 cloves of fermented black garlic

2 tablespoons tomato paste

1 teaspoon smoked paprika

2 tablespoons balsamic vinegar

½ teaspoon salt ¼ teaspoon black pepper

1 pound Brussels sprouts, peeled and stem-cut in half

How to prepare:

Preheat oven to 425 degrees Fahrenheit. Whisk together melted coconut oil, black garlic, tomato paste, paprika, vinegar, salt, and pepper in a large bowl. Toss in the Brussels sprouts to coat.

Spread Brussels sprouts in an equal layer on a baking sheet and roast for 25 minutes, or until golden brown and tender. Roast for a further four minutes to achieve a burnt taste.

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