Roasted Brussels Sprouts

Roasted Brussels Sprouts

Some people don’t like Brussels sprouts, but I don’t know anyone who doesn’t love roasted Brussels sprouts.

Especially when you add enough good fat (butter, lard, bacon grease, etc.) and sea salt. They get carmelized and are so delicious!

Even kids love them They are one of my daughter’s favorites. And, by the way, she does not like regular boiled Brussels sprouts.

Roasted Brussels sprouts is a great side dish for roast chicken or duck, and it’s perfect for Thanksgiving or Christmas dinner.

Recipe Notes

This recipe is gluten-free, dairy-free, grain-free, sugar-free, soy-free, nut-free and egg-free. It is legal on the GAPS diet and SCD diet.

Bonus points: Add crumbled crispy bacon and/or Parmesan cheese.

Roasted Brussels Sprouts

Ingredients

Brussels sprouts (1 1/2 pounds)
Butter or ghee, lard, beef tallow, bacon grease, duck fat, or expeller-pressed coconut oil (1/4 cup)
Sea salt and black pepper, freshly ground (to taste)

Equipment

Baking sheet

Directions

1. Set the oven on broil.
2. Cut off the stems of the brussels sprouts and remove any yellow outer leaves.
3. Melt the fat of your choice, and combine with brussels sprouts, sea salt and black pepper.
4. Spread them out evenly on a baking sheet and roast in the oven for approximately 10-15 minutes, or until crisp on the outside and tender on the inside. Using a spatula or tongs, spread the Brussels sprouts around on the baking sheet occasionally so the sprouts brown evenly.
5. Remove from the oven and season with sea salt and freshly ground black pepper to taste.
6. Serve immediately.

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Pumpkin Soup

Pumpkin Soup

Nothing says autumn like Pumpkin Soup. This Pumpkin Soup is tasty, nourishing, and feels like fall.

It’s also the perfect thing to serve on a cold Halloween night. For more Halloween ideas, see my post, Surviving Halloween with Food Allergies.

Recipe Notes

This recipe is gluten-free, dairy-free, grain-free, sugar-free, soy-free, nut-free and egg-free. It is legal on the GAPS diet and SCD diet.

You can use canned pumpkin puree if you don’t have fresh pumpkin. Try to find cans that are not lined with BPA.

Pumpkin Soup

Ingredients

Ghee, butter, duck fat or coconut oil (2 TBS)
Small onion (1) or 1/2 large onion
Garlic clove (1)
Curry powder or paste, to taste
Sea salt, to taste
Freshly-ground black pepper, to taste
Cayenne pepper, to taste
Fresh ginger, grated very fine (1 TSB)
Chicken stock, homemade or free-range organic with no additives (4 cups or 32 oz)
Roasted pumpkin (3 cups pumpkin puree)
Coconut milk (3/4 cup)

Equipment

Stock pot or Dutch oven

Directions

1. Preheat oven to 350 degrees.
2. Cut the pumpkin in half and scrape out the seeds and pulp.
3. Place cut side down on baking sheet and roast for 45 minutes to an hour, or until cooked through.
4. Melt butter in a large pot over medium heat.
5. Cook onion 5 minutes, until softened.
6. Add garlic, curry powder, ginger, sea salt and pepper and cook one minute longer.
7. Add broth and roasted pumpkin; mix well.
8. Reduce heat to low. Cook, stirring occasionally, for 20 minutes.
9. Stir in coconut milk and serve.

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