Ginger Brussels Sprouts
These ginger Brussels sprouts are a fun appetizer or side, with lots of flavour from a zingy marinade. Serves 4-6 as a side.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 101kcal
- 12 oz Brussels sprouts (about 20 small sprouts)
Preheat the oven to 200C and line a baking tray with parchment paper.
Make the marinade by combining the ingredients and stirring well.
Peel the sprouts, discarding any bruised leaves. Trim off the hard stalk at the bottom (be careful not to cut too much or the leaves will fall away).
Add the sprouts to a pan with salted boiling water. Bring back to a boil and then reduce the heat to a light simmer. Cook for ten minutes (or until fork tender - the time will vary slightly depending upon the size of the sprouts). Drain in a colander and set aside until cool enough to handle.
Place the sprouts on the baking tray and use the base of a glass or a sturdy spatula to press down and 'smash' the sprouts.
Use a pastry brush or small spoon to drizzle the ginger dressing over the sprouts. Bake for 20 minutes or until the sprouts are crispy with some browning around the edges. Use a spatula to transfer to your serving plate and enjoy!
- Ensure the Brussels sprouts are fork tender after you boil them, so they can easily be pressed and 'smashed' by the base of a glass.
- Adjust the amount of ginger and garlic to taste preference.
- Keep an eye on the sprouts towards the end of cook time when they are roasting in the oven.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
- Brussels sprouts score 1 with a L as a liberator. Other lists rank them as low histamine. Only try out this recipe if you know you tolerate them well.
- ginger, which scores 1 with a note stating 'small amounts are well tolerated'.
- garlic, which scores 1 with a note stating 'in small amounts, usually well tolerated after cooking'.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2 with a note stating 'small amounts are tolerated'.
Calories: 101kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 22mg | Potassium: 342mg | Fiber: 3g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 73mg | Calcium: 38mg | Iron: 1mg