Lil tired of salad, so we roasted up some yummy Brussels Sprouts tonight! Often, roasted Brussels are super tough in the middle + difficult to digest, which is why generations of adults whined profusely about being forced to eat em. But these days they’re super popular! Most chefs not only baste Brussels in tons of butter, lard, bacon +/or cheese, but also boil em first to soften middle before crisping up in oven. Not us! Unless we’re making soup, we don’t boil veggies! We want every mg of Vitamin C, A, B-6, Magnesium,  Calcium, etc those delicate lil cabbage heads hold, but would lose around 1/3 of them via osmosis when we toss that boiling water. Instead, to get our Brussels tender in middle, we did a quick steam before roasting, which will fully maintain their nutritional value!

Brussels Sprouts


1lb brussels sprouts, halved

1/4 tsp coconut oil

Freshly ground black pepper

2 Tbsp pistachios, chopped

2 Tbsp golden raisins, chopped

1/2 fresh lime or orange



Preheat oven to 500 degrees F. Prep steamer basket over pot of boiling water. Only need an inch or two of water to steam, so should achieve boil pretty quick. Turn burner down to medium low + steam Brussels sprouts for 5 minutes in a steamer basket over boiling water. Toss the steamed Brussels sprouts with 1/4 tsp coconut oil + lots of crushed black pepper. Spread out onto the roasting tray + place into the hot oven for 20-25 minutes until they’re lil charred + crispy on the edges. Remove from the oven, then toss them with some chopped pistachios, golden raisins. Plate, then squeeze fresh lime or orange juice over top. Enjoy immediately!!!

Brussels with Steak + Corn