So apparently I’ve been having a love affair with dill. I just realized my last couple of recipes all featured this wonderful aromatic herb. Ooops. Sorry about that. I get on food kicks and I aim to keep this blog real, so what can I say?
This dill roasted paleo brussels sprouts recipe can easily be prepped ahead and reheated for later – perfect for any meal plan. I make a big batch on the weekend and portion it out for grab & go breakfasts in pyrex dishes. I top the brussels sprouts with seasoned ground pork, Nom Nom Paleo’s Pressure Cooker Kalua Pig, ground beef, or whatever leftover protein we have from dinner. The majority of people I talk to say that time is one of the biggest factors affecting their health choices. While it takes a little up front work, meal prepping and planning ahead helps to reduce your time in the kitchen. It’s just two of us, so one batch will usually give us enough for a dinner for two and a 4 days worth of breakfast for me. That’s six meals for the price, and time, of one. If you have a larger family, you can double or triple the recipe to feed even more. Whether you batch cook meals in advance or just follow a meal plan, you’ll have less choices to make and more time to spend around the table with your family.
I was a little bored with my normal go to paleo brussels sprouts recipe so I wanted to create something new. Whenever I have an ingredient that I am bored or don’t know what to do with I pull out my favorite kitchen tool ever: The Flavor Bible: The Essential Guide to Culinary Creativity. Yup, my favorite kitchen tool is a book. It lists every ingredient you could ever imagine in alphabetical order. Underneath each ingredient is a list of flavors & ingredients that complement it, with the best matches in bold. It’s a great reference for the inexperienced or experienced cook and helps give a boost of confidence when trying new things. It would definitely make the perfect gift for the foodie in your life. It has helped me to try new things along this paleo and gluten free journey.
This recipe uses a cast iron skillet, but can easily be adapted if you don’t have one. I use cast iron for almost everything. I love the versatility of being able to go from stove to oven, especially for melting cooking fats. If you don’t have a cast iron skillet (you should probably go buy one) just melt your fat in the microwave or in a small pan, toss everything in a medium sized bowl, and spread in a single layer on a roasting pan lined with parchment.
Let’s get to eating!
- 1.5 TBS ghee*, lard, tallow, coconut oil, or palm oil
- 1 lb brussel sprouts, halved
- ¼ cup onions, diced
- 2 cloves garlic, diced
- 3 slices prosciutto, diced
- ⅛ tsp salt
- 2 TBS fresh dill (or ½ TBS dried)
- 1 TBS lemon juice
- *not AIP unless in reintroduction
- Preheat oven to 400 degrees.
- Heat ghee in cast iron skillet until melted. Toss in brussels sprouts, onions, garlic, prosciutto, salt, dill and stir until well combined.
- Put skillet in the oven and roast until tender, about 25-30 minutes.
- Remove from oven and toss with lemon juice. Top with more fresh dill if desired.
This recipe is in the Phoenix Helix Paleo AIP Recipe Roundtable.