Best Brussels
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Best brussels by Simone Miller taken from The Zenbelly Cookbook: An Epicurean's Guide to Paleo Cuisine, adapted by Ceri Jones
  • 450g Brussels Sprouts, ends cut off and halved
  • 1 tablespoon melted butter or ghee
  • 2 tablespoons fish sauce
  • 2 teaspoons coconunt sugar
  • 1 teaspoon peeled and grated ginger
  • pinch red pepper flakes
  • 1 tablespoon lime juice
  1. Preheat the oven to 220C. Place one oven rack in the center of the oven and other under the grill.
  2. In a large bowl, toss together the Brussels sprouts and fat to coat well. Transfer to a rimmed baking sheet and roast for 25 minutes.
  3. In the same bowl used for the Brussels sprouts, mix together the fish sauce, coconut sugar, ginger and pepper.
  4. Turn on your grill.
  5. After roasting for 25 minutes, add the Brussels sprouts to the bowl with the fish sauce mixture and toss to coat. Return to the baking sheet and place the Brussels sprouts under the grill for 3 to 4 minutes, and then toss them with the lime juice. Serve hot.
If you can't get hold of duck fat use butter or ghee as I did
If you can't get hold of a pepper a pinch of red pepper flakes sufficed for me.
Recipe by Ceri Jones Chef at