Roasted Brussels Sprouts


(Soothing voice of a hostage negotiator…) “It’s OK. Just set down that pot of boiling water and back away slowly.”

Seriously. Who thought it would be a good idea to boil Brussels sprouts? If you think you dislike Brussels sprouts but boiled Brussels sprouts are what you really mean, please give them another try. Let them live up to their delicious potential!

In this recipe, we’re roasting Brussels sprouts and coating them with a delicious yet simple honey-balsamic glaze. Who knew a vegetable loaded with vitamins and phytochemicals, fiber and Omega-3 fatty acids (yes!) could taste so good?

Kitchen tip: Surprisingly, Brussels sprouts shrink when roasting. Buy a bit more than you think you need!

Ingredients (Serves 6)

2 pounds fresh Brussels sprouts

2 tablespoons coconut oil

Step 2

2 tablespoons balsamic vinegar

3 tablespoons honey

salt and pepper


Step 1) Thoroughly coat a large baking pan (with shallow sides) with two tablespoons coconut oil.

Step 2) Trim ends from Brussels sprouts. Cut sprouts in half and place them cut side down on the coated baking pan.

Step 3) Roast Brussels sprouts in a 400 degree oven for 20 – 30 minutes or until fork tender. Check every 5 minutes after the first 15 minutes has passed!

Step 5

Step 4) Remove sprouts from oven and turn over with a spatula. Reduce oven to 350 degrees.

Step 5) Warm the balsamic vinegar in a microwave-safe bowl for a few seconds. Stir in honey. Drizzle mixture over sprouts.

Step 6) Return Brussels sprouts to oven and bake at 350 degrees for an additional 10 minutes. Stir after 5 minutes.

Step 7) Remove sprouts from oven. Season with salt and pepper, and enjoy!

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