Crispy Cilantro Roasted Brussels

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This is a delightful, easy way to cook one of my favorite Brassica family vegetables – Brussels sprouts! This recipe is a perfect reminder that cooking allergen-free does not need to be complicated or difficult. Batch-cook these roasted Brussels as your veggie side for the week or add it to a protein and salad for a weeknight dinner.

Crispy Cilantro Roasted Brussels
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 pounds Brussels sprouts, ends removed and quartered
  • ⅓ cup avocado oil
  • ½ bunch cilantro, chopped
  • ½ lemon, zest and juice reserved
  • ¾ teaspoon sea salt
  1. Preheat the oven to 425 degrees F.
  2. Place the sprouts in a heavy-bottomed roasting pan, add the oil, and stir to combine. When the oven is ready, cook for 10 minutes and giving a good stir. Cook for 20 more minutes, without stirring, until sprouts are soft and browned.
  3. Add the cilantro, lemon zest, juice, and salt and stir to combine. Serve warm.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


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