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Simple Roasted Brussels Sprouts

February 28th, 2019 | no comments

Roasting is by far my favorite method of cooking vegetables…especially Brussels sprouts. I think it’s fair to say that I crave them!

I despised Brussels sprouts growing up. Like many kids, I was forced to eat them in the form of over-boiled, mushy, bitter baby cabbages bathing in butter. Yuck! 

I can remember the very first time I tasted a roasted Brussels sprout…I swear I heard harps playing overhead. The crispy texture and almost sweet flavor was a symphony of culinary music to my taste buds. Now I enjoy them once a week using this simple recipe.

I use avocado oil to roast because of its high smoke point. Sea salt and pepper are a must. If you’d like to experiment with different flavor profiles, you can:

  • drizzle with balsamic vinegar or hot sauce when hot out of the oven
  • top with toasted nuts or seeds
  • serve with roasted red pepper hummus
  • sprinkle with pomegranate seeds
  • mix with minced garlic
  • roast with other veggies like sweet potato chunks or chopped onion 
Print Recipe
Simple Roasted Brussels Sprouts
A deliciously simple recipe that you will make time and again. Avocado oil is used because of its high smoke point. Feel free to drizzle with balsamic vinegar or sprinkle with toasted nuts or seeds when hot out of the oven! 1 Earthfood per serving ♥
Course Side Dish
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
servings
Ingredients
  • 1.5 pounds Brussels sprouts, trimmed and cut in half
  • 3 tbsp. avocado oil
  • Sea salt and pepper to taste
Course Side Dish
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
servings
Ingredients
  • 1.5 pounds Brussels sprouts, trimmed and cut in half
  • 3 tbsp. avocado oil
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Place trimmed Brussels sprouts in a bowl and drizzle with avocado oil. Stir with a spoon to evenly coat.
  2. Spread on baking sheet in single layer and sprinkle with sea salt and pepper.
  3. Roast in oven for 35-40 minutes, shaking the pan and flipping the sprouts halfway through. I like mine brown and crispy, which usually happens around the 40 minute mark!
Recipe Notes

Nutrition Facts per servingCalories: 145Total Fat: 11 g; Saturated Fat: 2 g; Sodium: 320 mg; Potassium: 430 mg; Total Carbohydrate: 10 g; Dietary fiber: 4 g; Net Carbohydrates: 6 grams; Sugar: 2 g (0 grams added sugar); Protein: 4 g

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