The Crispy, Perfect Ghee Roasted Brussels Sprouts You Need on Your Table

roasted brussels sprouts

Along with being the trendy vegetable du jour, Brussels sprouts are nutritious superstars that taste seriously delicious when cooked correctly. When ill prepared, Brussels sprouts can be mushy, watery, and just downright unpleasant. The key to Brussels sprouts’ delicious success? Crank that oven, grab your ghee, and get roasting. We’re convinced that roasted Brussels sprouts with ghee is the best way to prepare these cruciferous veggies.

Brussels sprouts are in season right now until early February. This gives you plenty of chances to turn them into delicious recipes (chips, salad, and so many more!) and reap their beneficial nutrients.

As a part of the cruciferous vegetable family (with other star members like broccoli and cabbage), Brussels sprouts have been widely studied for their impressive health benefits.

Like broccoli, sprouts contain sulforaphane, a powerful compound noted to be protective against cancer and free radical damage. One study showed that the antioxidants within Brussels sprouts enhanced detoxification enzyme levels in individuals after chowing down on the vegetable.

These antioxidants are partly responsible for halting DNA damage, which means cancerous cells cannot mutate and form tumors.

roasted brussels sprouts

roasted brussels sprouts

Along with anti-cancer benefits, Brussels sprouts are packed with vitamin K, an essential vitamin for healthy bones and blood clotting, vitamins A, C, and E, iron, potassium, folate, manganese, and digestive friendly fiber.

Roasting sprouts is one of the most delicious ways to enjoy this veggie. Take note, sprout haters: the secret is in the cooking fat medium. Although avocado oil also fits the bill, ghee is a perfect fat to roast vegetables (sweet potatoes and cauliflower are others winners), thanks to its high smoke point.

Meet Brussels Sprouts fav fat: Ghee

Ghee is clarified butter that’s been simmered long enough to bring out butter’s naturally nutty flavor. The process of making ghee removes the milk fats and water, which renders a high smoke point for cooking, unlike other oils such as olive and canola.

Unlike un-clarified butter, ghee lacks allergen-provoking lactose or casein, thanks to the rendering process. For those who are lactose sensitive or intolerant, ghee may be far more tolerated in the digestive system. It’s also rich in short-chain and medium-chain fatty acids and butyrate, a fatty acid associated with improved gut health.

roasted brussels sprouts

Ghee is also a good source of concentrated vitamins including vitamins K, D, A, and E. These vitamins are all fat-soluble, meaning they are absorbed with fat and stored in the gastrointestinal tract. Fat-soluble vitamins are needed to maintain a healthy metabolism along with various other biochemical functions.

Using ghee as a fat source to cook Brussels sprouts not only provides the sweetest and nuttiest taste, but it ensures that no clouds of smoke will be billowing from your oven during the roasting process. Once you use ghee for roasted Brussels sprouts, you’ll never choose another cooking method again.

roasted brussels sprouts

Roasted Brussels Sprouts with Ghee

Serves 4-6

Ingredients

1 pound Brussels sprouts, halved
2 tablespoons ghee, melted
¼ tsp sea salt
Freshly ground black pepper

Directions

Preheat oven to 425 degrees Fahrenheit.

Half Brussels sprouts and add to large baking tray. Tip: make sure the baking tray is large enough as to not crowd the sprouts – this way they get nice and crispy.

Drizzle sprouts with melted ghee and sprinkle with sea salt and freshly ground black pepper.

Roast for 20-25 minutes, or until sprouts and nice and crisped.

Remove from oven and devour!

Do you need some ghee? Try it for free ($24 value) from one of our partners Thrive Market:

Pasture Raised Ghee

Related On Organic Authority:
What is Ghee? All About this Healthy Fat and 7 Ways to Use It (#4 May Surprise You!)
How To Cook Brussels Sprouts and Love These Little Bites of Delight!
Brussels Sprouts

Photos by Kate Gavlick

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Kate Gavlick
Kate Gavlick

Kate is a Nutritionist with a Master's of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she's not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer's markets, doing barre classes, hiking, reading, and exploring.