Confession. My very favorite way to make Brussels sprouts before going Paleo was with tons of butter, brown sugar, and a touch of salt and pepper. I’d add carrots and chopped walnuts or pecans when fancying it up for holidays… definitely my go-to simple veggie side dish.
Since walking the Paleo path (a solid 80-95% of the time), I have fallen in love with coconut palm sugar as my sweetener of choice. Coconut palm sugar is made by tapping the coconut tree palm flower, harvesting the sap and cooking it until the sap concentrates, creating a sweet syrup. The syrup is transformed into granules and viola-coconut palm sugar. My favorite part about this sweetener is the nutrition profile. Google it for yourself or check out this link. With loads of minerals and vitamins and a GI value of 35 (honey is 55, apples are 38!), this is more than just a sugar alternative. I’d argue that we should be eating coconut palm sugar.
PS: Be on the lookout for nasty cane-sugar additives that can find their way into impure brands of coconut palm sugar (usually from Thailand). Also, “palm” and “sap” are interchangeable but “palm sugar” is not. As always, do a little homework and make a decision that you are comfortable with.
Preheat the oven to 375 degrees (Fahrenheit). Trim the Brussels sprouts if you haven’t done it already and pile them in a baking dish — I like to use stone baking dishes over glass.
Cover and bake for 20-25 minutes.
When they are finished baking, give the sprouts a gentle toss in the ghee-sugar glaze before serving.