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Roasted Spring Brussels Sprouts

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Prep time: 10 minutes
Cook time: 30 minutes
Serves 4


  • One stalk/container of Brussels sprouts (about 30 buds)
  • 3 Tbs of extra virgin olive oil
  • 1 tsp of salt (or, to taste)
  • 1 tbs of balsamic vinegar or lemon juice (optional)


Preheat oven to 425. Prune the Brussels sprouts from the stalk and cut each in half. Place in a large bowl and sprinkle the other ingredients over the top. Toss until coated evenly. Arrange the Brussels sprouts face down on a flat cookie sheet. Cook until the skin is dark brown and flaky on the outside, about 25-30 minutes.