Skill Level: Beginner
Total Time: 40 minutes


  • 1 ½ lbs. Brussels sprouts, end removed, halved
  • 1 each Ice water bath, bowl of ice cubes and water
  • 3 T. Olive oil
  • ½ tsp. Kosher salt


  • Cut and halve Brussels sprouts and set aside.
  • Bring a medium pot of salted water to a boil. Prepare ice water bath and set aside.
  • Add Brussels sprouts to the pot of boiling water. Bring Brussels sprouts back to a boil and cook for 4 minutes. The Brussels sprouts should turn bright green.
  • Using a slotted spoon, remove Brussels sprouts from the boiling water and place into ice water bath. Cool for 5-10 minutes.
  • Preheat oven to 375 degrees.
  • Strain and remove excess water from the Brussels and place them into a large mixing bowl.
  • Add olive oil and salt and to the Brussels and stir until the Brussels have been coated evenly.
  • Place Brussels onto a baking sheet and spread out so the Brussels do not crowd the pan. Bake for 15-20 minutes or until brown. Enjoy!


Servings: 4-6
Serving Size: ¾ cup cooked
Nutrition Information: Brussels sprouts provide fiber, sulfur compounds and antioxidants that are helpful to fight inflammation in the body. Gluten-free, nut free, dairy free.