Roasted Brussels Sprouts

When you hear Brussels Sprouts, does your inner child immediately go “eww!”?

Well, I bet when you were a child you were unaware that Brussels Sprouts are an awesome source of antioxidants, help support detoxification, have a positive effect on hormones and have anticancer properties to boot. Not to mention when prepared correctly, they are DELICIOUS!

If you’re reading this and still thinking “eww”” then I promise you this recipe is the one to win you over. Another awesome benefit of Brussels Sprouts are that they are super inexpensive and easy to prepare, so what do you have to lose?


Serves 6:

3 tablespoons olive oil
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: Squeeze of lemon


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

This recipe is an awesome side dish to any meal and makes an especially great pairing with fish, such as this delicious salmon with avocado and orange salsa!

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