The fermented garlic 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 potatoes and savory seitan for a traditional, comforting dinner.
Ingredients:
2 teaspoons of melted coconut 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.
