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    Home » Sides » Oven-Roasted Brussels Sprouts

    Oven-Roasted Brussels Sprouts

    Aug 20, 2014 • Sides

    Jump to Recipe·Print Recipe

    Oven-Roasted Brussels Sprouts - Clean recipe, Super Crispy and Naturally Delicious - From The Glowing Fridge

     

    I think I may prefer roasted brussels sprouts over french fries.. what?!! Yes. If you are a fan, then you know what I’m talking about. If you haven’t tried them, then you probably think I’m wacky. But it’s true! Sometimes, I will make a big bowl of them for lunch, over some quinoa, and it’s perfect. Brussels sprouts may have a bad rep to some, but I am telling you, they are crispy, salty and one of my absolute favorite sides. I make them at least once a week, if not more! I’ve made them with dijon mustard, sometimes with balsamic, but I always go back to plain olive oil, sea salt and pepper. They don’t need anything fancy, they are perfect as they are 🙂 I don’t like to add too much when I roast veggies. Back to the basics is where it’s at. 

      

    Oven-Roasted Brussels Sprouts - Clean recipe, Super Crispy and Naturally Delicious - From The Glowing Fridge

      

    They have to be a little crispy and golden on the outside, in my opinion! So give them a second try if you’re not a fan, you may be surprised. You may even become addicted. I serve brussels sprouts with anything, even over a salad. They are hearty, filling and make the perfect side dish. You’re in for a treat!

     

    Oven-Roasted Brussels Sprouts - Clean recipe, Super Crispy and Naturally Delicious - From The Glowing Fridge

     

    Print

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    Oven-Roasted Brussels Sprouts

    ★★★★★ 5 from 1 reviews
    • Total Time: 30
    Print Recipe
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    Description

    Golden, crispy and addicting!


    Ingredients

    Scale
    • 1 pound brussels sprouts
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt
    • 1/4 teaspoon black pepper

    Instructions

    1. Preheat oven to 425 degrees.
    2. Rinse off brussels sprouts. Chop off ends and then chop in half. Place in large bowl. Add olive oil, sea salt and pepper. Mix until all brussels sprouts are coated in the oil. Place on shallow baking sheet.
    3. Roast for 20-25 minutes, until they are a nice golden brown and crispy! I also like to flip them over halfway through to make sure all sides are browned.
    4. Enjoy!

    Notes

    • I said it serves 4 servings, but it just depends. We finish all of them between the two of us!

    Nutrition

    • Serving Size: 4

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Reader Interactions

    Comments

    1. Minerconrad

      January 13, 2020 at 9:32 pm

      We love oven-roasted Brussels sprouts. I add craisins and chopped pecans during the last 5 minutes of roasting. Yummy!

      ★★★★★

      Reply
    2. Shari

      February 07, 2019 at 4:49 pm

      Mine burned ☹️

      Reply
    3. Lindsay

      August 20, 2014 at 6:17 pm

      Okay… your photos are unbelievable. I was just on Pinterest and pinned a ton of them 🙂 Can you please tell me your photography secrets? And which plug in do you use for your recipes? I want to start having my recipes on the blog like how yours is. Just send me an email when you have time! I also want to talk to you about Chicago… I might be moving there very very soon!

      Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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my latest crunchy craving! it comes together in 5 minutes and is sugar free. I know it’s super simple but I still think it deserves to live on the blog! I love snacking on it, serving it on crackers or using as a side/appetizer. so much refreshing crunch and salty, vinegar-y taste 🥒🥒🥒 new on the blog >> theglowingfridge.com // link in bio // #plantpowered
    now that I’m studying to become a integrative he now that I’m studying to become a integrative health practitioner, I’ve realized to a greater extent how one way of eating may not be perfect for everyone. how being strictly #plantbased isn’t a top priority for everyone. how different we really are. I’ve recently come to accept this, even though I will promote plant based until the day I die. my feelings have evolved over time. I used to be more pushy and believe my way of eating was the only way! but the reality is, there is no one diet and it’s infuriating when doctors push one diet only! its what works for YOUR body and it can change over time (depending on many factors). while this may upset some people, this will be apart of my job. as a practitioner I will have to meet people where they are at and guide them with an open mind. I can’t assume or expect that everyone will want to be plant based tomorrow! while I can always promote “the more plant foods the better” type of mentality (and I promise you, I will!) there is something called bio-individuality, meaning “there is not a one-size-fits-all diet, each person is a unique individual with highly individualized nutritional requirements”. what I will also promote is intuitive eating and really tuning into what your body wants and needs, and allowing that intuition to sharpen and grow (and hopefully it leads to more plants 🌱😬). doing this takes so much practice… to trust what your body is telling you is hard and confusing in the beginning. I think the change for me was allowing what I wanted to eat at first and it slowly evolved to wanting to choose healthier options because I felt better that way, but also knowing when I need vegan mac and cheese or french fries or ice cream and not making a big deal out of it. and not labeling any food as “bad” but rather just “food”. this didn’t happen overnight though! tell me below - how have you become more intuitive with eating habits? how do you tune in? photo by @sarahiltonphotography & I put a little filter on it 💗 #intuitiveeating
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    don’t be mad at me 😬😬😬 because you’l don’t be mad at me 😬😬😬 
because you’ll have to make these every week now! #sorrynotsorry // the world has been lacking a proper brownie recipe that’s vegan, fudgy and super chocolate-y!!! if you wanted a cakey brownie you would just eat chocolate cake, right?! I’ve made these 4 times to get the recipe just right. and now it’s absolutely perfect, I promise. taking this very seriously 🤪 making brownies is distracting me from my health complications and the issues in our world, you know?! new fudgy brownie recipe on the blog >> theglowingfridge.com // made with @hukitchen chocolate gems that are the cutest little things and melt into chocolate puddles 🍫🍫🍫 #veganbrownies
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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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