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Roasted Brussels Sprouts

Roasted brussels sprouts_nourzibdeh

This is a super simple recipe of a super food. Brussels sprouts are in season in the fall and the perfect vegetable to compliment your Thanksgiving–and any other–meal. While they can be a bit bitter, the key to enjoying Brussels sprouts is to add zest with some acid.

No time to Cook? Check out my free e-book, 40 Tips Guide to Speed up Cooking without Eating Junk for simple tips

Brussels sprouts are in the cabbage family which are very important for detoxification. They’re also packed with nutrients, fiber, and low in sugars and calories.

When it comes to Brussels sprouts, my patients either love them or hate them. I find that picking the right cooking technique is key. If you boil them, nah. Not so good. But roasting is a different story, especially if you add some zest with lemon or vinegar.

And if they’re really bitter for your liking, chances are, you eat too much sugar.

Check out these recipes from other super detox vegetables:

Mashed cauliflower
Mashed cauliflower
Collard greens
Collard greens

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Roasted Brussels Sprouts Recipe

I used avocado oil because it has a lower smoke point than olive oil. Keep the Brussels sprouts whole or cut them in half. The choice is yours. If you like them dry and more crunchy, cutting in half is the way to go.


Roasted Brussels Sprouts
Recipe Type: Vegetable
Cuisine: American
Author: Nour Zibdeh
Prep time:
Cook time:
Total time:
Serves: 4
Simple roasted Brussels sprouts recipe.
  • 1 lb fresh Brussels sprouts
  • 1 tablespoon avocado oil
  • 1/4 teaspoon ground garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Juice of 1 lemon, or 1 tablespoons apple cider vinegar
  1. Pre-heat oven to 400 F
  2. Wash Brussels sprouts and remove outer brown leaves. You can cut them in half if you like or keep them whole. Place them on a baking sheet
  3. Drizzle avocado oil. Toss to make sure they’re evenly coated
  4. Roast in the oven for 30-40 minutes, longer if you like them softer
  5. Meanwhile, combine the garlic, salt, pepper, and lemon (or vinegar)
  6. When cooked, place them in a bowl. Drizzle lemon sauce over the sprouts and toss
  7. Serve immediately

Nour’s guidance and expertise was the key to dramatically halting our son’s [Crohn’s] disease progression! His pediatric gastroenterologist is now in agreement of our choice to treat solely with diet and supplements. All his labs have improved and his inflammatory markers are so low they are practically nonexistent.

Before working with Nour, I experienced intestinal pain off and on for for 54 years with minimal success on medications. I have benefited 100% from Nour’s program as I am now pain free!

A lot of time and money was wasted on foods that I thought would help my digestive struggles [diarrhea, bloating, hunger], but in fact I was making it worse. The main benefit is getting a handle on what negatively affects my digestive symptom. Doing a total 180 to my eating habits has been pretty amazing.


2 thoughts on “Roasted Brussels Sprouts”

  1. Hi,
    I’d love to see a post on which oils are best for cooking with. I see you mentioned olive oil’s inability to handle high heat, so would love other options that are easily accessible. Thanks!

    1. Hi Fatima, thank for you the comment. I would love to write a post on healthy oils and which ones to use. Stay tuned!

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