Serves: 6

Brussels Sprouts, one of the highlights of Minnesota fall vegetables! By roasting the sprouts, the bitterness often associated with this vegetable disappears. The trick is to get the sprouts golden brown with a crisp outside leaf. Give this recipe a try!


  • 1 pound Brussels Sprouts
  • 3 tbsp avocado oil
  • Salt
  • Pepper


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Slice sprouts in half, top to bottom and place in a medium bowl.
  3. Drizzle the avocado oil over the top and add a pinch or two or salt and pepper. Toss lightly, ensuring the coat all the sprouts.
  4. Pour the sprouts onto the baking sheet, ensuring they are evenly spread out and not crowding one another.
  5. Bake for 25 minutes or until tender and the outside leaf is slightly crispy. Cooking time varies based on the size of the sprouts. Serve warm!