Go Back
+ servings
ginger Brussels sprouts on a baking tray.
Print Recipe
5 from 8 votes

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
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 101kcal
Author: Claire

Equipment

Ingredients

  • 12 oz Brussels sprouts (about 20 small sprouts)

For the ginger marinade

Instructions

  • 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!

Notes

  • 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'.
 
 

Nutrition

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