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About this Recipe

Brussels sprouts are abundant this fall season. Brussels are a cruciferous vegetable and one of our absolute favorite cancer fighters! You can shave them and any enjoy them raw on a salad or roasted for a crispy crunchy textures. This quick and easy recipe is bound to impress any dinner guest pair it with your favorite protein.

Tricia Williams
Tricia Williams
Tricia Williams is a talented Chef recognized as a leader in the fields of Nutrition and Holistic Health. Some years ago, Tricia founded Food Matters, a boutique, nutritionally-sound meal delivery service. Closely collaborating with her clients’ coaches, integrative physicians, and nutritionists, Tricia was able to successfully tailor meal plans that met both their taste preferences and their health goals.


  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tbsp. Olive Oil
  • Sea salt to taste
  • 1/2 cup sliced almonds
  • 1/3 cup pomegranate seeds
  • 1/2 tsp. lemon zest


  1. Preheat oven to 425 degrees.
  2. Toss Brussels sprouts with olive oil and salt in a medium bowl.
  3. Spread Brussels on a sheet pan, cut side down. Cook for 20-25 minutes until deep golden brown.
  4. Flip half way through for even browning.
  5. To serve top with almonds, pomegranates and zest.

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