Tired of the same old sprouts with bacon? You’re not alone. While we love that tasty combination as much as anyone, we still can’t eat it every time we use Brussels sprouts. This roasted Brussels sprouts recipe is another tasty way to enjoy these nutritional heavyweights.
Most folks know that Brussels sprouts are a shining star when it comes to their health benefits. A member of that elite class of veggies known as cruciferous vegetables, they contain a hefty dose of vitamins K and C, as well as folate, fiber, and over 75 other health-promoting nutrients. They are also one of the richest sources of glucosinolates—key phytonutrients that have been shown to help reduce the risk of diseases such as cancer.
It’s important not to overcook Brussels sprouts, as this can cause them to lose some of their nutritional value. Cutting Brussels sprouts before cooking can release enzymes and boost their nutrient content. Let them sit for 5-10 minutes after cutting before tossing them in the oven.
Deliciously simple and bursting with flavor, these roasted Brussels sprouts will be your new go-to side dish. The brightness of the lemon juice and the tang of the capers really push these sprouts into the awesomeness category!
Roasted Brussels Sprouts with Capers and Almonds
Ingredients
Sprouts
- 1-1/2 lb Brussels sprouts trimmed and quartered lengthwise
- 1/4 cup coconut oil melted
- 2 garlic cloves minced
- 2 tsp coarse sea salt
- 1/4 tsp freshly ground black pepper
Add-Ins
- 1/3 cup extra virgin olive oil
- 2 TBSP lemon juice
- 2 green onions thinly sliced
- 2 TBSP capers
- 1/3 cup chopped parsley
- 1/3 cup roasted sliced almonds or toasted pepitas
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, toss sprouts with coconut oil. Add garlic, salt, and pepper and toss to coat. Spread evenly on a parchment-lined baking sheet. Cook 25 minutes or until sprouts are browned on the edges and tender.
- While the sprouts are cooking, place the Add In ingredients in the same large bowl used for the sprouts (why do more dishes?). Stir to combine. When sprouts are cooked, put them in the bowl and toss to coat. Serve, enjoy, lick the bowl if you’d like!
Notes
- For the sprouts, omit garlic and use 1 TBSP finely minced shallot instead.
- For the Add-Ins, omit lemon juice and use red wine vinegar instead.
- Add 1 tsp dijon mustard to the Add Ins.