Coconut Oil-Roasted Brussels Sprouts

Coconut oil and balsamic vinegar add a little zing to Brussels sprouts. Try serving with mashed cauliflower and chicken or fish.

Serves: 6Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 Tbsp. melted coconut oil
  • ½ tsp. all-natural sea salt
  • ⅛ tsp. ground black pepper
  • ¼ tsp. dried thyme


  • Preheat oven to 375°F. Grease a baking sheet. Place sprouts on prepared baking sheet.
  • Toss Brussels sprouts evenly with oil. Sprinkle with salt, pepper, and thyme.
  • Roast sprouts for 10 minutes. Turn and roast for another 10 minutes, or until lightly browned and easily pierced with a fork. Remove from oven and serve.