People often tell me that they hate brussels sprouts. I used to hate them too, so I completely understand. I looked upon my sprouts aversion as something to be conquered though, so I cooked them up using various methods and recipes until I found something I could tolerate. Somewhere along the line I found that I liked them -like, really liked them! – and now I can’t get enough of them. I’ve found that roasting them is a good way to introduce them into the diets of people who may not really like them, and recipe makes for a good side dish for Thanksgiving dinner.



  • 1 1/2 pounds Brussels sprouts

  • 1 tablespoon olive oil

  • ½  teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/2 cup slivered almonds



  1. Preheat the oven to 375 degrees.

  2. Cut the Brussels sprouts in half and remove any stems and brown leaves.

  3. In a large bowl, toss together the Brussels sprouts, olive oil, salt, and pepper. Spread the sprouts out in 9” x 13” baking dish or roasting pan

  4. After 20 minutes, stir the Brussels sprouts with a spatula or large spoon to prevent burning and ensure all sides roast evenly. Add the almonds to the dish with the sprouts.
  5. Continue to roast the Brussels sprouts for about 20 – 25 more minutes, until they are browned and fork tender.


I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

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