Lemon Roasted Brussels Sprouts

Lemon Roasted Brussels Sprouts

dairy-free, gluten-free, paleo, vegan 

makes 2-3 servings


  • 4 cups brussels sprouts with ends cut off and halved
  • 3 tbsp. coconut oil or ghee
  • 2 cloves garlic, pressed or minced
  • Juice of 1 lemon
  • 1 tsp. sea salt 
  • 1/4 tsp. cracked black pepper


  • Preheat oven to 375 degrees
  • Mix the brussel sprouts and all the ingredients together in a large bowl
  • Spread brussels sprouts out onto a large covered sheet pan
  • Bake 20-25 mins until soft with a fork and slightly crisped