• 1 lrg bag of brussel sprouts cut in halves.( I get the bag from Trader Joe's)
  • 1 chopped shallot
  • 1/4 cup organic raisins
  • 1 tsp chopped garlic
  • 1 tsp coconut oil (or olive oil)
  • 1 tsp seasonings of choice. ( I use roasted vegetable seasonings)
  • Salt And pepper to taste

Friends, seriously, time to get back to the healthy you. before you scarfed down all those holiday goodies…. 😉 let’s get back to our veggie eating selves. I’ve got a recipe that is to die for….Forget about the Brussels sprouts that you used to know. That old, steamed, BLAH reputation they had, needs to kicked in the ass. Brussels sprouts are the THING. If you’ve never liked them before, you are gonna freak out at what a LOVER you will become of these perfect, nutritious, and delicious little morsels. I’ll admit, growing up, I was never a big fan of anything green, holy moly, I was missing out all of these years. Now, folks are playing around with new recipes of this veggie, make it more delicious than evaaaaa! Let me give you a bit of background on these bad boys…
Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out.

Health Benefits of Brussels Sprouts
Source: www.howstuffworks.com

Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage — fellow cruciferous vegetables — Brussels sprouts may protect against cancer with their indole, a phytochemical.

Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent. Whether you choose them for their healthiness or because you love Brussels sprouts, one thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories.

Ok, now that you have the FACTS, lets move on to making, eating , and enjoying.
This is just one of the ways to eat brussels. I love them shaved and raw in salad form, in the skillet, and roasted. Once you find your new love of them, trust me, you’re gonna want to play around.
This recipe has become a staple in house for the holidays! Now that the holidays are over…. You best believe I will be making huge batches of this to pair with anything and everything.


Ok, this is what you will need to do:
First, pre-heat your oven to 350 degrees.
You will need a roasting dish or baking sheet lined with foil that covers the bottom of pan, and is has enough length to then cover over the pan.
Now, you will rinse your Brussels, stem and 1/2 them.
Toss with coconut oil or olive oil. Just preference
Sprinkle with salt and pepper and toss with your fave roasted vegetable seasoning. I love this one.


Once oven is ready, and heated. Place tossed brussel sprouts in dish, and cover with the remaining length of foil. The overall cooking time is 20 minutes.
The first 10, you will cook them COVERED. ( This will ensure that they don’t brown too quickly, yet soften with the moisture under their cover)
The last 10 minuted UNCOVERED.( Now we can get the beautiful bit of char)

While these are in the oven, grab a small oiled skillet, and throw in your chopped or thinly sliced shallots, garlic, raisins, and salt & pepper.
On low/med heat, Sautée this until softened. The shallots should look a little crispy and the raisins, plump and juicy.


And now, for the plating:
AKA: my FAVORITE part.
Remove from oven and let cool for 5 mins.
Place them in a beautiful dish and top with sautéed raisins and shallots, oh and I threw in a sprinkle of sesame seeds;)
But…. To make even more of a presence, top with shaved fresh Parmesan.


I hope you enjoy fit friends. This is a super delicious dish, and I’m happy to share:)
Please feel free to post your favorite brussel sprout ideas!
Xo, P