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Oven-Roasted Lemon Brussels Sprouts

Brussels sprouts aren’t amongst the most well-loved of veggies, but definitely worth a place in your fridge. Not only are they are a good source of protein, iron and potassium (which offer a range of health benefits), but are also high in fibre, keeping you fuller for longer. The lemon in this recipe takes them up a notch from your usual sprouts – adding zing to their earthy flavour.





  • 250g Brussels sprouts, trimmed and quartered
  • 1 tablespoon extra-virgin olive oil
  • ½ lemon
  • ½ teaspoon Himalayan sea salt flakes
  • ¼ teaspoon ground black pepper


  1. Preheat oven to 200º degrees.
  2. In a bowl, combine salt, pepper, olive oil and the juice of the lemon.
  3. Add Brussels sprouts and toss to coat.
  4. Place on a baking sheet and roast for 30 to 35 minutes until golden brown.

Save any leftovers for a delicious salad. Toss cooled sprouts with baby kale, crumbled goats cheese and crushed walnuts.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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