What’s Inside: Is there anything better than charred, crispy, green veggies? These roasted Brussels sprouts achieve their toastiness from ghee, making them Paleo- and Whole30-friendly.
How To Make the Best Roasted Brussels Sprouts with Ghee
I don’t know about you, but my holiday plate is not complete without a large spoonful of toasty roasted Brussels sprouts, especially at Thanksgiving.
I’ve tried these with bacon, balsamic vinegar, and even parmesan cheese (back in the day before I went dairy-free). And don’t get me wrong, they were all amazing. But I knew I wanted something simpler that was Paleo- and Whole30-friendly. And nailing a perfectly roasted batch with just ghee and sea salt is all I need to see stars.
I also like keeping them simple when my plate overfloweth with other goodies. Now you can do these on a baking sheet with some parchment paper and call it a day, but you’ll notice I prefer to do them in a cast iron pan. I find that by sauteéing them in ghee for a few minutes before roasting in the oven, I can get them perfectly crisp on the outside but still moist and plump in the center. Sometimes when I chuck them on a baking sheet, I overdo them. Trust me, you will love them like this!!
Bonus Tip: When using cooking fat, go with a saturated fat when you’re roasting and cooking at high temperatures. If you don’t want to use ghee, duck fat is also an excellent choice (but when isn’t it, really?) or for no animal fat at all… my go-to would be coconut oil.
Serve These Roasted Brussels Sprouts with Your Thanksgiving Meal
These ghee-roasted Brussels sprouts pair perfectly with all the fixings for a full-blown Thanksgiving dinner, like roasted turkey, cranberry sauce, mashed cauliflower, and gravy. And trust me, your friends and family will appreciate that this side dish leaves plenty of room in their bellies for the rest of your holiday spread!
You can find my recipe for ghee-roasted Brussels sprouts below! And make sure to check out my roundup of healthy Thanksgiving basics to ensure you stay on track this holiday season and impress your guests with a delicious, clean, homemade meal.
Happy holidays, and enjoy!
Ghee Roasted Brussels Sprouts
- 6 cups brussels sprouts, cut into thirds
- 4 Tbsp ghee (to make AIP, use duck fat or coconut oil)
- pinch of sea salt
- Pre-heat oven to 400°F degrees (or in order of Thanksgiving, while your turkey is resting... bring the oven to 400°F).
- Prep sprouts by slicing the very bottom stems which are usually dirty and remove the outermost leaves that have dirt on them (just the first two should do the trick but remove any dirt you find). Cut the sprouts to be all about the same size, for example, larger ones I will cut into thirds and smaller ones I'll just cut in half. The closer they are in thickness, the more evenly they'll cook.
- To a large cast iron pan (lipped with edges), heat on medium-high until it's very hot. Add the ghee and melt.
- Then add all your brussels sprouts to the cast iron pan, generously sprinkle sea salt over top and do your best to get the sprouts in a single layer if you can with a wooden spoon.
- Let cook on medium-high heat for 3-4 minutes. Then with the wooden spoon, shake up the sprouts and turn them over. Cook for an additional 3-4 minutes.
- You should start to see crispy edges now, when you do, turn the heat off and with an oven mitt, carefully transfer the cast iron pan to the oven. Roast for 10 minutes, check to make sure they're cooked and remove when ready. Serve and enjoy!
More Healthy Veggie Side Dishes
If you like this healthy homemade roasted Brussels sprouts, make sure to save these healthy Thanksgiving recipes when planning to host your own holiday feast: