Roasted Brussels Sprouts

Somewhere along the way Brussels sprouts got a really bad reputation. They are often near the top of the list when you ask kids what their least favorite foods are. I have a theory. . . Brussels sprouts that have been frozen and thawed often turn mushy when you boil or steam them. Seriously, do mushy Brussels sprouts sound appetizing to you? I think not.

So here’s my theory: Brussels sprouts are not gross at all! In fact, they are one of my favorite fall and winter veggies because I figured out how to cook them in a way that makes them taste absolutely delicious. As a Fort Collins nutritionist, it is my job to make healthy food taste good. Brussels sprouts count as leafy greens and are packed with vitamins and minerals so if you’re willing to give this whole food recipe a try, you might just (re)discover your new favorite fall veggie!


Roasted Brussels Sprouts width=

Prep time: 5 minutes

Cooking time: 30 to 40 minutes


1 pound Brussels sprouts, fresh

1 tablespoon grapeseed oil width=

Sea salt and pepper, to taste


1. Preheat oven to 400 degrees F.

2. Prepare the Brussels sprouts by cutting off the end, peel off any yellow outer leaves, and cut in half. width=

3. Toss the Brussels sprouts in a large bowl with oil, salt, and pepper. Spread out in a 13 by 9 inch baking dish.

4. Bake for 30 to 40 minutes or until Brussels sprouts are lightly browned on the outside.

5. Serve hot and enjoy!

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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