Simple Spicy Roasted Brussels Sprouts is a simple preparation for Brussels sprouts with delicious results. A collection of spices, oil and zest take this dish up a notch on flavor and the healthy factor. Great served along dinner or enjoy with your morning eggs. A Superfood dish that is also Gluten free, Vegan, Vegetarian, Paleo and Whole30.
Happy Spring friends!
Yesterday was the first day of spring, and it was a gorgeous sunny day. Cold, but sunny. However, even with the sun and spring, I am still suffering from the loss of hours from daylight savings time. I feel like I have a slight hangover each day and it is time for me to snap out of it and get on getting on.
I mean Easter is next weekend and it is going to get busy up in here with the upcoming holiday preparations and I need to get my game face on for all the food preparations. One thing I have been working on is coming up with some new veggie side dishes for the Easter menu.
With a husband who loves brussels sprouts I tend to make them every week. I am always trying to come up with new ways to serve them up. This simple spicy roasted brussels sprout recipe is great for a weeknight or a holiday dinner. Adding some spice and fresh zest really liven up these nutty little cabbages. Using walnut oil helps to enhance the nutty flavor and add a great source of healthy fats.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to A Healthy Life For Me to have each post delivered straight to your e-mail box.
- 1 pounds of brussels sprouts, trimmed and cut in half
- 1 1/2 tablespoon walnut oil or olive oil
- 1/2 teaspoon dried chili powder
- 1/2 dried oregano
- 1/4 teaspoon dried cayenne red pepper
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon dried paprika
- 1/8 teaspoon dried garlic powder
- 1/8 teaspoon cumin
- Zest from 1 organic lemon {about 1 tablespoon}
- Preheat oven to 400°
- In a large bowl combine all ingredients except lemon zest.
- Once tossed together spread brussels sprouts over baking sheet in a single layer.
- Bake for 30-35 minutes and/or when brussels sprouts can easily be pierced by a fork.
- Transfer to a serving bowl top with grated lemon zest, serve and enjoy.
YOU MIGHT ALSO LIKE:
ROASTED BRUSSELS SPROUTS AND BACON
Sheet Pan Chicken Cauliflower
Paleo Maple Garlic Chicken {gluten free + dairy free}
Red White Blue Potato Egg Salad
Cauliflower Salad {Gluten Free + Paleo}
Leave a Reply