Roasted Brussels Sprouts


This Roasted Brussels Sprouts recipe is my go-to healthy, quick snack or side dish. It’s so easy to make and tasty. For this recipe, and others with so few ingredients, I like to use a really good olive oil. I recently made an amazing trip to Pasolivo’s fresh oil farm in Paso Robles, California and came across the best extra virgin olive oil of my life. I could bathe in this stuff! It doesn’t hurt that the packaging is so beautifully designed that the bottle dubs as a staple kitchen ingredient and stylish room décor.

Learn more about visiting Pasolivo farms at, and be sure to get your hands on a bottle of the decadent signature extra virgin oil.



  • 1 1/2 pounds brussels sprouts
  • 3 tablespoons of your favorite extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper



Preheat your oven to 400 degrees F, and line a baking sheet with tinfoil. Rinse the brussels sprouts and cut off the hard brown bottoms. Dry well and place in a large gallon-sized ziplock bag. Add olive oil, salt and pepper and shake! This is a no mess way to get all of the brussels sprouts coated well with the mixture. Empty contents onto baking sheet and spread out evenly. Roast for 40 minutes, I like them crispy! Sample one when done cooking and add more salt to taste. Enjoy your healthy snack!


Christina is an odd combination of a perfectionist that insists on things happening organically, or according to nature. She wants to have all the control, yet leave life up to chance, and it is a concept that she admittedly constantly struggles with. Her love for her family puts a spark in her eye that only happens with movie effects. A self proclaimed hermit, she laughs at the hypocrisy of her love for party planning. Christina’s message is the importance of slowing down, and reclaiming joy by surrounding yourself with people and things you love. "I am going to make everything around me beautiful," she says, "that will be my life."

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