Roasted Brussels Sprouts with Shallots and Rosemary (AIP, SCD)
Prep time
Cook time
Total time
Roasted mellow the bitterness of Brussels sprouts and pairing them with aromatics brings out the sweetness.
Recipe type: vegetable
Serves: 8-10 servings
  • 2 pounds Brussels sprouts, trimmed and cut in half lengthwise if larger
  • 3 tablespoons cooking fat such as lard, bacon grease, or coconut oil (melted)
  • 2 tablespoons chopped fresh rosemary
  • 2 medium shallots, peeled and sliced thinly
  1. Preheat oven to 425 F.
  2. Toss Brussels sprouts with melted fat, rosemary and salt. Spread in single layer on a rimmed baking sheet.
  3. Roast for 15 minutes, then remove from oven and toss in sliced shallots, distributing evenly.
  4. Return to oven and roast for 15 more minutes.
  5. Transfer to serving dish.
Recipe by Gutsy By Nature at