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If you’ve ever had dinner with me between the months of October and march, you KNOW that there’s usually an extra side of crispy Brussels sprouts somewhere on the table. I love Brussels sprouts roasted, seared, shredded, raw… pretty much anything you can do to them!

Winter is here, and so are the holidays! Two of my favorite things. One of my least favorite things however is the crazy holiday food that comes along with this joyous season- loaded with sugar, calories, and a lot of guilt for so many of us. Many of the holiday foods can be heavy, when they really don’t need to be! It’s fairly simple to make healthy and tasty holiday main’s and sides if you have a few good recipes. So here’s one that should definitely be in your plans this season– crispy Brussels sprouts!

In addition to the fact that they’re DELICIOUS (and I know, not everyone feels the same way about the sprouts), Brussels sprouts are also good for you!

Brussels sprouts are even better for you than you might think:

  • fiber (good for digestion)
  • isothiocyanate (antioxidants!)
  • vitamin C (immune system, collagen in your skin)
  • folate (brain health)
  • they promote phase 1 liver detox enzyme production

What we love about this dish is the simplicity of the recipe. You need very few ingredients – Brussels sprouts, avocado oil, salt and pepper. This dish really highlights the simplistic flavor of Brussels sprouts.

Enjoy this recipe!

If you LOVE Brussels sprouts as much as I do, check out these recipes

Crispy Brussels Sprouts

I'm obsessed with brussels sprouts and this recipe is super tasty, but easy to make and your guests will certainly enjoy it too. Made with a few ingredients, this recipe won't disappoint!
Servings: 4
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes


  • 3 cups whole Brussels sprouts
  • pure avocado oil for spraying pan
  • salt
  • pepper


  • Boil a pot of water, and preheat the oven to 375 F
  • Trim the bottoms of the Brussels sprouts off and peel off outer layer 
  • Add the sprouts to the pot, boil until soft
  • Spray a cookie sheet with pure avocado oil
  • Drain the sprouts and empty the pot of Brussels onto the cookie sheet
  • Smoosh down the sprouts with the bottom of a cup or mug, add salt and pepper
  • Place the cookie sheet into the oven 
  • Bake for 20-25 minutes- flipping here and there
  • Turn broiler on to high, broil for 5-10 minutes making sure not to burn
  • Serve and enjoy!