Coconut Oil Caramelized Roasted Brussels Sprouts

American, Autumn, Cooking Methods, Course, Cuisine, Dinner, Health and Diet, Holiday, Meals, One-Pot Meals, Recipes, Roasting, Season, Side Dish, Thanksgiving, Type of Dish, Vegetarian, Winter
  • By Sarah Koszyk, MA, RDN on
  • November 17th, 2014

Coconut Oil Caramelized Roasted Brussels Sprouts
Prep time
Cook time
Total time

Brussels sprouts are one of my favorite vegetables. I love them so much that when I go to restaurants, I’ll order whatever entrée has them as part of the side just because they are there. Brussels sprouts are so easy to prep, so delicious to serve, and so full of Vitamin C, perfect for preventing fall and winter colds. They are also super high in fiber. This recipe is a great side dish with your Thanksgiving dinner. I also have more Brussels Sprouts recipes HERE.
Recipe type: Side Dish, Vegetable
Cuisine: American
Serves: 6

  • 2 pounds Brussels sprouts
  • 1 red onion
  • 2 Tbsp coconut oil
  • 2 Tbsp brown sugar
  • Salt & Pepper to taste

  1. Preheat the oven to 400° Bake.

  2. Chop the brussels sprouts in half or quarters (depending on how large they are). Chop the red onion into thin slivers.

  3. Mix the Brussels sprouts and the onion with the oil, sugar, salt, and pepper. Put in a roasting pan.

  4. Roast for 25 minutes tossing the veggies every 10 minutes.
Nutrition Information
Serving size: ½ cup Calories: 127.5 Fat: 5.0 Saturated fat: 4.0 Carbohydrates: 19.4 Sugar: 7.5 Sodium: 39.5 Fiber: 6.1 Protein: 5.4 Cholesterol: 0


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7 responses to “Coconut Oil Caramelized Roasted Brussels Sprouts”

  1. Stacey says:

    Yum, yum! Brussels sprouts are one of my absolute favorite vegetables, and it has become a Thanksgiving tradition for me to make a dish that incorporates this tasty cruciferous goodness! Your pics always make my mouth water, and this recipe sounds simply delish!

    • Sarah Koszyk, RD, MA says:

      Thanks Stacey! And I totally agree with you on the favorite side. Brussels sprouts rock my world, too. Happy Thanksgiving!

  2. Melissa Smith-Zaninovich says:

    Merry Christmas, Sarah! I LOVE Brussel Sprouts. I do something similar with olive oil and without b. sugar, but want to give this a try.
    Love to you & your family. We are flying to LA to spend it with our sweet grand daughter. She is 3 yrs and as sweet as can be. Kiss & hugs, Melissa

    • Sarah Koszyk, RD, MA says:

      Merry Christmas Auntie Melissa! Sounds like you’ll have a great holiday in LA! WOW! I can’t believe she’s 3 already. Time sure does fly! Enjoy the season. Sending my best, Sarah

  3. […] Caramelized Roasted Brussels Sprouts (Family, Food, Fiesta) […]

  4. Jeff N says:

    I omitted the brown sugar and added 1 sweet potato – chopped into ~ 1/4” cubes. Also a touch of fresh crushed garlic and sautéed everything with coconut oil instead of baking. Next time I may add some balsamic vinegar for an added twist

    Was plenty sweet,very colorful and tasty

    • Sarah Koszyk, MA, RDN says:

      Sounds delicious! I love balsamic vinegar. That will work! I’m going to try it too. Thanks for sharing.

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