Roasted Brussels Sprouts | Esther Blum Integrative Dietician

Roasted Brussels Sprouts

Education to Empowerment with Esther Blum, Integrative Dietitian and High Performance Coach

Roasted Brussels Sprouts


  • 1 pint brussels sprouts (about a pound)
  • 4 tbsp extra virgin olive oil, to coat bottom of the pan
  • 5 cloves garlic, peeled
  • Salt and pepper to taste


  • Heat oven to 400 degrees F.
  • Trim bottom of brussels sprouts, and slice each in half, top to bottom.
  • Heat oil in cast-iron pan over medium-high heat until it shimmers.
  • Put sprouts cut side down in one layer in pan.
  • Put in garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
  • Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10-20 minutes.
  • Taste, and add more salt and pepper if necessary. 
  • Serve hot or warm.

Live gorgeously,

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  1. Hi Esther, I heard you for the first time in a podcast with Cynthia – I loved it and have bought your book. I am studying IF with Cynthia and I know I will learn a lot from your blogs and your book . Thank you!