Roasted Brussels Sprouts

Prep: 10 mins
Cook: 30-35 mins
Serves: 4-6


4 lbs Brussels sprouts
1/4 c. lard or ghee (not recommended for elimination phase of AIP), melted (you can also use a high polyphenol content olive oil or avocado oil here)
1 tsp salt


  • Preheat oven to 375F
  • Trim any brown parts off the Brussels sprouts. Slice in half if medium in size, slice into quarters if large in size, leave whole if they’re small. Any leaves that fall off can get added to the pan.
  • Toss Brussels sprouts with melted lard (or other fat) and salt. Place on a rimmed baking sheet, spreading out to form a uniform layer.
  • Bake, stirring once about halfway through the cooking, for 30-35 minutes, until browned.