Roasted Brussels Sprouts

Roasted Brussels Sprouts

Those of you who follow me on Facebook know I am following a 3-month training program.

This trainer is not your usual moderate program; this one is hard-core. I am lifting like a man, doing cardio twice a day, eating super clean foods and taking a few supplements every day (multi-vitamin, fish oil, l-carnitine, yohimbe, green tea, egg-white protein powder, and BCAAs).

It is a big challenge, requiring a ton of dedication and a strong-will, and I am committed to it 100%. I did it last year with my husband and we had amazing results. This time, I know my results will be even better! Want to know why? Well, I have gained a lot of muscle mass this last year, I’ve become way stronger, and I’ve developed great eating habits (knowing my body pretty well in how it reacts to different food types and mastering food-timing). I am confident that by the end of the three months I will look and feel great. Wait and see! 😉

Since I have to eat so clean and can only have certain types of food, such as:

  • Proteins: Chicken/Turkey breast, fish, eye-of -round steak, bison, egg whites and protein powder
  • Vegetables: Any
  • Slow digestive carbs: sweet potatoes

I’ve been forced to get creative with my recipes.

Here is a nice example of a regular vegetable that I’ve taken from average-tasting to great-tasting. Let me introduce you to my lovely Roasted Brussels Sprouts recipe. I am addicted to these babies!

Roasted Brussels Sprouts
 
Prep time
Cook time
Total time
 
These roasted brussels sprouts are a family favorite! Savory and zesty, perfect for Fall.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 5 servings
Ingredients
  • 1 lb. brussels sprouts, ends cut off
  • 1 purple onion, diced
  • 3 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
Instructions
  1. Preheat oven to 425 F.
  2. Place brussels sprouts, onions, olive oil, sea salt and pepper in a mixing bowl and toss to coat. Transfer brussels sprouts to a baking sheet, making sure they don't overlap. Bake for 45 minutes total, tossing them twice to avoid burning.
  3. Remove from the oven and squeeze lemon on top. Serve right away with entree of choice.
Notes
Tools You’ll Need:
- Cutting board
- Sharp knife
- 9 X 13 Pyrex dish
- Spatula
- Measuring spoons
- Ziploc bag
Nutrition Information
Serving size: 1 serving -- Calories: 89 Fat: 6 g. Carbohydrates: 8 g. Protein: 3 g.

 

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts

4 thoughts on “Roasted Brussels Sprouts”

    1. Hi Erin! Welcome to Amazing Paleo :). They are pretty yummy…once you make them, you should let me know what you and your hubby think! This trainer is a HUGE challenge and encouragement is always a plus, so thanks so much for wishing me luck!

    1. Hi John! That’s a huge compliment! Thank you. :). It is not ceasing. I have been SUPER busy lately at work, but I will be posting soon, don’t you worry!

Leave a Reply

Shopping Cart
Scroll to Top