Sweet and Crispy Brussels Sprouts (low FODMAP)

20 Minutes prep • 15 Minutes Cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Step 1

Did you think Brussels sprouts were gone from your low FODMAP diet? Think again! A low FODMAP serving of Brussels sprouts is only 2 - 3 sprouts, which means you need to find a way to enjoy every single bite. By removing the leaves and roasting them separately, this recipe allows you to stretch that low FODMAP serving to a very satisfying amount. Crispy, sweet, and delicious, these Brussels sprouts make a fantastic addition to any pan of roasted vegetables, or as a crisp “chip” alongside your next appetizer tray, or as a small side you can enjoy every single bite of all on its own.

Ingredients

8 - 12 brussels sprouts (2 - 3 sprouts/1.78 ounces total are considered a low FODMAP serving)

2 tablespoons of olive oil

2 tablespoons of real maple syrup

1 teaspoon Kosher salt

Directions

(1) Prepare: Preheat the oven to 400 degrees F. Wash sprouts and cut the base off each sprout so you can remove the individual leaves. remove all leaves and then cut the small compact center in half and put it all in a roasting pan.

(2) Roast: Combine olive oil and maple syrup and toss with the sprout leaves in the roasting pan. Sprinkle with Kosher salt. Put the roasting pan in the oven and roast for about 15 - 18 minutes stirring every few minutes to prevent burning. Roast until the leaves are crisp and darkened but not burned.

(3) Finish: Remove from the oven and serve hot, or cool on the tray to room temperature. Taste and sprinkle with additional Kosher salt if needed to enhance the sweet/salty taste to perfection.

(4) Plate and serve: Use as a topping for other roasted vegetables, serve as an appetizer “chip,” or serve as a delicious side dish.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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