If you love Brussels and you know it clap your hands! Are you clapping? I sure hope so. Brussels Sprouts were one of those ingredients that weren’t winning any popularity contests in our home until I started to get quite creative with them. Now, all of the kids are more than happy to eat them. The Papa, that’s a whole different battle (along with cauliflower). Today’s Brussels Sprouts recipe comes together quickly, is great for lunch, and safe for so many to enjoy together.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, Diabetic, EOE, GAPs, Paleo, SCD, Vegan
