Mustard-Garlic Brussels Sprouts

Tiny is Mighty


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About

A few facts: Tiny things are cute. People love cute things. Brussels sprouts are really just stupid-cute, tiny cabbages. So if Brussels sprouts are loveable, then Brussels sprouts caramelized with tangy mustard and pungent garlic must be adored. And if you prepare food that’s adored, you will be revered and lauded. Absolutely lauded. (I’m fairly certain that these exact arguments are used to teach logic at universities around the globe.)


  • 1 pound fresh Brussels sprouts
  • 1 head garlic, peeled and separated into cloves
  • 1 tablespoon ghee, melted
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon coconut aminos
  • ½ tablespoon Dijon mustard
  • ground black pepper



    Preheat the oven to 400F. Cover a large baking sheet with parchment paper.

    Cut the Brussels sprouts in half lengthwise, keeping the leaves that fall off. (They’ll turn into crispy chips in the oven!)

    In a large bowl, mix the Brussels sprouts and the whole garlic cloves with the ghee, minced garlic, coconut aminos, mustard, and a robust sprinkle of black pepper.

    Spread the sprouts in a single layer on the baking sheet. Roast 35-40 minutes. Take a bite, then add more pepper (and a pinch of salt), if necessary.