Garlic Butter Roasted Brussels Sprouts | PALEO, Whole30

Anyone else forever on the hunt for the perfect, easy side dish?  Yup, us too.  Plus any way to get in more variety of vegetables, in the easiest form.

Roasting veggies is my favorite, but flavor is key!  So I add double garlic to these Brussels sprouts and go in with my favorite ghee, and they are almost as addicting as buttered popcorn!

Speaking of ghee- what's your favorite?  I have tried so many at this point, and my top two are from Fourth and Heart and Ancient Organics (both on Amazon which makes me happy).  

Both have a creamy consistency that isn't waxy like some I've tried, and have the most incredible buttery flavor.  If I had to choose one, it would be Ancient Organics.  Mostly because I can get the huge jar on Amazon that lasts forever and is such good quality.

Ghee is clarified butter.  This means the milk solids are removed, and you're left with lower lactose.  It's compliant for your Whole30, and can be a great option for those who are sensitive to dairy.

It also does not burn as quickly as regular butter, which is why I love it for roasting and sautéing!  You get all the buttery flavor and the good-for-you fats, in a shelf-stable, easy-to-use form.  It's just so good!

When it comes to these Brussels sprouts, roasting in ghee brings out this sweet, nutty flavor that I seriously LOVE paired with all the garlic.

From meatloaf to steaks to grilled fish, there are TONS of proteins and main dishes you can pair these with.

Hope you love them as much as we do!


  • 1 lb Brussels sprouts, halved
  • 1 1/2 Tbsp ghee, melted
  • 2 tsp minced garlic
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

  1. Preheat the oven to 400ºF.  Line a baking sheet with parchment paper for easy cleanup, or leave it bare.
  2. Place the Brussels sprouts on the baking sheet.  Sprinkle with garlic powder, salt, and pepper, and drizzle with the melted ghee.  Gently mix until the Brussels sprouts are evenly coated, then lay them out in a single layer cut side down.
  3. Bake for 15 to 20 minutes (depending on your oven), until the Brussels sprouts get crisp on the outside and are tender in the center.  Remove from the oven, and sprinkle with fresh minced garlic.
  4. Return the pan to the oven and bake for an additional 5 minutes or until the garlic is golden and heated through.  
  5. Season with additional salt & pepper to taste, and serve hot.

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1 comment:

Chris said...

Sounds and looks yummy. Sprouts ready so will be trying this today for Sunday dinner. 🦋