Prep Time: 10 Minutes
Cook Time: 30-45 Minutes
Approx. Total/Net Carbs for Entire Dish:
62 g / 36 g
1.5 lb brussels sprouts, ends trimmed and halved
Avocado oil or ghee (enough to coat brussels sprouts, about 3 tbsp)
Salt and pepper to taste
Tips & Substitutions
If you are using a fat that needs to melt (such as ghee), you can just put the fat on top of the brussels sprouts and put them in the oven for a few minutes until the fat melts. Then, take them out, wait for the mixture to cool a bit, and mix the fat, salt, and pepper together as described in step 2.
When roasting, if possible, you want to look through the oven window instead of opening the oven. Every time you open the oven you are letting out all of the hot air that is cooking your food.
Over-browning or burning (or the opposite - under-cooking) of your brussels sprouts will be more of an issue if you have brussels sprout pieces of vastly different sizes. So, try to avoid that to the best of your ability by cutting your brussels sprouts into even pieces. This is generally true when cooking anything.
When preparing your brussels sprouts you’ll likely find that outer leaves will come off. Don't throw those out. Add them to the baking sheet. They will cook faster than the full brussels sprouts so when you are taking your pan out to mix the brussels sprouts around, take some of these out if they look done and have a mid-cooking snack.
Not a huge brussels sprout fan? Amber is the same way, but I love them. So we came to a happy compromise: if I ever make brussels sprouts they will be shredded and included as part of a larger dish (e.g. fried cauli rice) or include some sort of pork product (e.g. bacon, guanciale). If you are going to shred the brussels sprouts we usually sauté them as opposed to roast them. For adding meat, try cooking guanciale or bacon in a pan, reserving the meat, and then using the resulting fat to cook the brussels sprouts. Mix the meat into the fully cooked brussels sprouts and you have an Amber-approved meal.
Preheat oven to 400 F.
Add brussels sprouts to baking sheet. Drizzle cooking oil over the brussels sprouts, sprinkle over salt and pepper, and mix to combine.
Roast in the oven for 30-45 minutes. Flip at least once while cooking to allow the brussels sprouts to brown evenly. You are looking for crispy on the outside, tender on the inside. If you find your brussels sprouts are browning too much, you can turn you oven down to a lower temperature.
Remove from the oven when done and enjoy!