Crunchy Brussels Sprouts

Rich in lutein, folate, and vitamins C and K, these nutritional powerhouses will disappear. So double up and be prepped to become addicted.


  • Brussels sprouts washed and halved
  • 3 cloves Garlic chopped
  • 1 tsp Olive oil
  • Salt and pepper
  • 1/4 cups Almonds slivered and toasted
  • 1/2 Lemon for juice


  • Preheat oven to 350.
  • Mix halved Brussels sprouts with garlic and olive oil until lightly coated. Salt and pepper slightly.
  • Line baking sheet with parchment paper and lay out sprouts evenly, but give them space. Roasting with space is the secret to the best ever roasted veggies.
  • After an hour, flip sprouts. They should be brown. Roast for 15 more minutes until evenly browned and glistening.
  • Squeeze lemon juice, add almonds, toss and serve.