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Crispy Garlic-Citrus Brussels Sprouts

I know. People have VERY strong feelings about Brussels Sprouts. If your grandmother used to steam these mini cabbages until they were slimy soggy fart balls then chances are, you are not a fan.

So why bother with Brussels Sprouts? Well, I am here to blow your MF'ing mind! Brussels Sprouts taste awesome. You just gotta know how to cook them.

These suckers are high in fiber. Most of North American's get 10X LESS fiber then they need for health and proper bowel function (translation - good poops). They are also a member of the cruciferous family which are basically the anti-cancer squad. Fuck Cancer.

Here is a quick and easy recipe to get everyone at the table gobbling up these little green nutrition bullets and begging for more.

Serves 4


1 lb Brussels sprouts (washed, ends removed, halved)

2-3 cloves of garlic (minced)

2 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice

dash salt and pepper


Preheat oven to 400F.

In a bowl toss sprouts with garlic, oil, and lemon juice. Spread on a baking tray and season with salt and pepper.

Bake for about 15 minutes. Toss.

Bake for another 10 minutes.

Serve, enjoy then call Grandma and tell her your Brussels Sprouts are better then hers.

Tip: Brussels sprouts contain the fat-soluble bone-loving vitamin K. You may want to eat them more often.

P.S. Love these recipes? Want an entire week of meals planned out for you? Join my 5 Day Sugar Free Challenge for fast and delicious recipes you can feel good about!


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