Recipe Collection: Roasted Brussels Sprouts |

Recipe Collection: Roasted Brussels Sprouts

admin February 2, 2012

Are you bored with the usual dinner vegetables?  I know we are.  That’s why I decided to try out these delicious roasted brussels sprouts.  They’re not the yucky, overcooked, nasty mess that you used to eat as a kid.  They’re crisp outside, soft inside, and tasty.  Try them out!  They’re easy and fairly quick, too.


  • 1 lb. brussels sprouts
  • 1/4 c. lard
  • Sea salt to taste


Get your fresh Brussels sprouts.

Brussels sprouts

Slice each one in half.


brussel sprouts

Place all the sliced halves into a baking pan.  Don’t they look pretty?!

Brussels sprouts

Add your lard.  I simply added two good scoops.

Brussels sprouts lard

Place this pan in the oven at 350.  You’ll need to come back in about 10 minutes to stir it up once the lard is melted.  Add some sea salt, too.

Brussels sprouts in oven

That’s it!  Allow it to roast for 30 minutes, until the edges are slightly browned.  Serve.

**This post as been entered in Pennywise Platter Thursday at The Nourishing Gourmet.**

Do you enjoy Brussels sprouts?  What’s your favorite way to serve them?


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  1. Your recipe is pretty similar to our favorite way to eat brussel sprouts. Here is what we do:

    Sauteed Brussels Sprouts with Bacon

    6 ounces bacon, chopped
    1 lb brussels sprouts
    Salt and freshly ground pepper
    1 Tbsp. lemon juice
    1 Tbsp. thyme

    Put the bacon in a large skillet over medium high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, 5 to 10 minutes. Meanwhile, trim the hard edge of the stem from the Brussels sprouts, then cut them into quarters.

    Add the sprouts and 1/4 cup water to the pan with the bacon; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, until nearly tender, about 5 minutes.

    When the sprouts are ready, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5 to 10 minutes. Stir in the lemon juice and thyme and serve.


  2. I LOVE Brussels Sprouts!!!! I’ve also slightly boiled them & then fried them in butter with some garlic. Unhealthy…YOU BET!!!! But they were SO good!!!!


  3. Pour some Balsamic Vinegar on it as well, prior to roasting, and that adds a whole new dimension of flavor!


  4. I do this stovetop in my cast iron skillet and they get nicely browned. I use coconut oil instead of the lard though. Great recipe!


  5. I love mine crispy. If that interests you, roast them in a cast iron skillet. I promise you’ll never go back to a glass pan!


  6. We boil ours until bright green, then drain and saute in butter and dijon mustard… delicious!!


  7. Lard & Brussels Sprouts – NOTHING BETTER!


  8. […] Dinner: Tilapia seasoned with Homemade Curry Powder, Roasted Brussel Sprouts […]


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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