Happy Halloween, everyone! I can think of no better way to celebrate than to review another recipe from Angie Alt's Alternative Autoimmune Cookbook for Lemony Roasted Brussels Sprouts. This is the third recipe that I've reviewed from this cookbook and I realized that I've said next to nothing about the fact that all of these recipes are AIP complaint. I believe the reason being is that they are tasty recipes for anyone following a paleo template. The AIP complaint aspect is just a bonus as the recipe can be enjoyed by more people. With that said, its time to grab some Brussels sprouts and get to work!
This recipe has few ingredients and few steps so I might be a little more vague than usual. This recipe calls for coconut oil or lard, and I decided to use lard. I love lard. During my review cooking session I used Tendergrass Farms Pork Leaf Lard. If they are out of stock, I also recommend Fatworks Leaf Lard. Why leaf lard and not just lard? Leaf lard has less pork flavor and allows the other ingredients to shine. Nothing wrong with pork flavor but I just like it in balance.
And perhaps some garlic.
I made sure all of the ingredients coated the sprouts and then popped them on a foil lined baking sheet to roast for a bit.
Accessibility & Cost of Ingredients: You can find everything you need for this recipe at your big box grocery store except if you decide to use lard as I did. Tendergrass Farms or Fatworks can hook you up with that.
Clean Up: The clean up for this recipe was super easy. Make sure to line your baking sheet.
Preparation & Cooking Time: It took me 17.5 minutes to prep the sprouts for roasting. The stated roasting time in the recipe is 30-40 minutes. Mine took 35 to get nice and brown.
The Paleo Review: Thumbs WAY Up! This recipe is just lovely. As these Brussels sprouts roasted, they made my kitchen smell absolutely heavenly. Right out of the oven, I seasoned them with salt and pepper and added a squeeze of lemon. Yum. Yum. Yum. It seems every paleo cookbook has its own version of roasted brussels sprouts and Angie's hit up on a really good one. I have one more recipe to blog from this cookbook and even if the 4th's a stinker, which I don't suspect it will be, this book is proving its cookbook shelf worthiness.
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Sources/Affiliate Disclosure- I received a digital copy of this cookbook for review from the author. I since purchased a hard copy of the cookbook with my own money. The links in this post are affiliate links. All of my opinions expressed here are my own.