Crispy Charred Brussels and Pineapple

Again, I face the challenge of changing the way people view Brussels Sprouts.  The poor, judged and misunderstood vegetable that is so good for you, and can certainly be dang tasty when given a chance!  You just have to treat it right 😉  Haha.  I just made Brussels Sprouts sound like a woman.  Treat her wrong, and she’ll shrivel up and waste away and you’ll never know what she’s worth.  Treat her right and she’ll shine and the world will praise her 😉  Wow.  Deep.  Two points for me 😛

That just happened.  Boom.

ANYWAYS!  Wow.  Focus.

I decided to try this recipe because it is chocked full of my husband’s favorite things.  Pineapple and almonds and soy sauce…happy happy Mr. Rodgers.  I like to make Mr. Rodgers happy 😀  Cause he makes me happy.  I bet it would make some people in your family happy too.  So you should try it.  Ready, GO!

Adapted from http://rachaelwhite.me

Here’s what you need:

  • 1 lb Brussels Sprout, rinsed, trimmed, and cut in half
  • 1 1/2 C Fresh Pineapple, Chopped (This is if you like lots of pineapple.  You can do less if you want)  Sidenote…YOU PUT DOWN THAT CAN OF PINEAPPLE!  Keep it fresh, yo!  If you are afraid of cutting pineapples, I showed you how I do it in my Salmon with Pineapple Salsa post.  You can leave the pineapple larger for the Brussels Sprouts though 🙂
  • 2 Tablespoons Olive Oil
  • 1 Tbsp + 1 tsp Honey
  • 1/4 C Lemon Juice
  • 1 Tbsp Braggs Amino Acids, maybe more if you like it more salty!  You can always taste and adjust. (You can use soy sauce, Tamari if you are gluten free 🙂 )
  • 1/3 C Sliced Almonds

Aren’t those fantastic sounding ingredients?  Yummy.

Here’s how you do it:

  1. Preheat oven to 425 degrees.
  2. Prep your pineapple and sprouts and put them in  a bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, and the 1 Tbsp of honey.  Drizzle over the Brussels, and toss to coat.  You can add a small amount of salt if you desire, but you will be adding amino acids (soy sauce) later.  I usually start without salt if amino acids/soy sauce will be involved, cause you can always add salt later 😉
  4. Add almonds.
  5. Pour the Brussels and pineapples out on to a foil lined cookie sheet.  Place in the oven for about 30 minutes, until they are crispy and charred.  Yum!  Turn Brussels over halfway through cooking!
  6. Whisk together amino acids and remaining tsp of honey, drizzle over Brussels/Pineapple mixture, and toss to coat.
  7. Eat and be merry!

Rinse and trim your Brussels Sprouts, and cut them in half.

Charred Pineapple Brussels 1Chop your pineapple and add to the Brussels.

Charred Pineapple Brussels 2Whisk together olive oil, lemon juice, and 1 Tbsp honey.  Drizzle over the pineapple and Brussels and toss to coat.  Add almonds.

Charred Pineapple Brussels 3

Pour out on a cookie sheet…

Charred Pineapple Brussels 4

Put in your preheated oven.  Roast for about 30 minutes, turning once.  They should be charred, crispy on the outside and soft on the inside 🙂

Charred Pineapple Brussels 5Yummy crispy deliciousness!!! Whisk together amino acids and the remaining honey, drizzle and toss 🙂  Enjoy!

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2 thoughts on “Crispy Charred Brussels and Pineapple

    • Ohhhh, I wish I would have thought to put Brussels Sprouts in my garden, I just planted a few days ago! I hope you get a great harvest, I’ll have to plant some next year! You should definitely try this recipe and play with it! I LOVE sweet and salty together, and when you add a nice crisp char in there…you just can’t get much better than that!!

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