Roasted Brussels Sprouts With Garlic and Lemon

There is still time to love your Brussels sprouts this spring. This simple recipe makes for a great side dish for chicken or fish. Serve alongside a fresh salad and you'll create a high fibre meal that is good for your waistline.

Brussels sprouts are a cruciferous vegetable from the Brassica family. They are low in calories and high in nutrients, including vitamins A and C. They also contain sulfur compounds, which are beneficial in preventing cancer.

Brussels sprouts also contain the fat-soluble bone-loving vitamin K (helps with calcium uptake into the bone).

If you have any sort of suspected thyroid issue, I recommend you always cook Brussels sprouts and other cruciferous vegetables so that you minimize the goitrogens in them (goitrogens require more iodine to metabolize).

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 and Enjoy!

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DISCLAIMER: Please read the following disclaimer carefully. Vanessa Bond is not a doctor and does not diagnose or treat disease. The information on this website is not intended to replace the advice or recommendations of your primary health care provider and is not intended as medical advice. The information is intended as a complement to existing therapy - not as a substitute. The focus is to educate on how to make better decisions in order to build and maintain better nutritional balance. She and this web site encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.


© 2023 by Vanessa Bond, Bond With Health Inc.