Paleo Brussels Sprouts with Creamy Dijon Sauce
This paleo brussels sprouts with creamy dijon sauce is the perfect weeknight side dish! Whole30, vegan, dairy free, grain free and super simple to prepare!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 people
Preheat the cast iron skillet while you are quartering the brussels. If you are not using a cast iron skillet, preheat your pan (just don't let it get too hot).
Quarter the brussels sprouts
Add 1 tbsp of avocado oil to the preheated pan. Add the brussels immediately, making sure you distribute them around the pan.
Sprinkle with 1/2 tsp. salt and let sit 5 minutes to caramelize.
Stir well and cook an additional 5-6 minutes.
While the brussels are cooking, make the sauce by combing the dijon mustard, 1/2 tsp of salt, 1 tbsp. avocado oil, the apple cider vinegar, water, garlic powder and dried dill. Stir well.
Once the brussels are done, add the sauce, stir well and serve hot!
Calories: 144kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Sodium: 710mg | Potassium: 681mg | Fiber: 6g | Sugar: 3g | Vitamin A: 25.9% | Vitamin C: 175.3% | Calcium: 8% | Iron: 14.5%