Balsamic Roasted Brussels Sprouts

Don't forget the green veggies when planning your holiday menu. I like to use seasonal ingredients so I know I'll be able to get my hands on something good and fresh.

These tiny, pungent, green powerhouses fit the bill and they just might steal the show this holiday.

Roasting with a touch of balsamic kills any bitterness and heightens the flavor of fresh Brussels sprouts.

They add a nice touch of color to your holiday table and are a real crowd pleaser!


Balsamic Roasted

Brussels Sprouts



  • 1 pound brussels sprouts, washed and trimmed
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons coconut oil, melted
  • Salt and pepper, to taste



1. Preheat oven to 375ºF.

2. If coconut oil is solid at room temperature, place the 2 tablespoons of coconut oil in a small bowl, and set it on top of the oven to warm while you prepare for the Brussels sprouts.

3. If the top of your oven isn’t warm enough, you can place the bowl inside the oven for 2 minutes to melt.

4. Slice the Brussels sprouts in half, and place them in a large bowl.

5. Pour the balsamic vinegar over the halves, and toss well to coat.

6. Add the melted coconut oil, and toss again to coat.

7. Arrange the Brussels into a single layer on a baking sheet, cut-side facing down, and sprinkle generously with salt and pepper.

8. Roast the Brussels sprouts for 25 minutes, turning the pan after 10 minutes for even browning. The sprouts are ready when they are lightly golden.



Yours in Health,


P.S. Please share this with your friends and I always love reading your comments below.

You may also be interested in:

Spinach and Strawberry Salad with Pomegranate Vinaigrette

Lemony Chicken Kebobs with Tomato-Parsley Salad