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Lemon Roasted Brussels Sprouts


Category: Main Dishes - Vegan

Mix Dr. Fuhrman's Lemon Basil Vinegar with some almond butter and mustard for a delicious and easy baking sauce. Great for Brussels sprouts as well as a variety of other green vegetables.

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (8)


18 ounces Brussels sprouts, trimmed and cut in half
2 tablespoons raw almond butter or pecan butter
1/4 cup Dr. Fuhrman's Lemon Basil Vinegar or other lemon-flavored vinegar
1 tablespoon low sodium mustard
1/2 teaspoon dried thyme


Preheat oven to 350 degrees F. Place Brussels sprouts in a very lightly-oiled baking dish.

In a small bowl, mix together the almond butter, vinegar and mustard. Add to the Brussels sprouts, rubbing the mixture into them with your fingers. Sprinkle with thyme. Cover with foil and bake for 1 hour. Uncover and bake another 30 minutes, or until fork tender.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 108
Protein 6 g
Carbohydrates 13 g
Sugars 3 g
Total Fat 4.9 g
Saturated Fat 0.4 g
Cholesterol 0 mg
Sodium 48 mg
Fiber 5.8 g
Beta-Carotene 578 ug
Vitamin C 109 mg
Calcium 86 mg
Iron 2.3 mg
Folate 83 ug
Magnesium 53 mg
Potassium 570 mg
Zinc 0.8 mg
Selenium 2.7 ug

My Rating: 
(click on a star to select your rating)


12/28/2015 11:11 AM

Rated this recipe:

The recipe calls for a 1/4 cup of lemon basil vinegar. I don't see anywhere that alludes to mushrooms, but I personally made this with whole baby portobello mushrooms in addition to the brussels sprouts. I loved them both.

Aziara replies:

06/14/2017 07:13 PM

Rated this recipe: (no rating)

Adding mushrooms is an awesome idea!

Elaine Garces

04/03/2018 12:28 PM

Rated this recipe:

Very flavorful and easy to make. Company worthy side dish. Next time I make this I'll add chopped walnuts. I'm also going to try this as a marinade for various types of mushrooms, baked or sautéed..

Thank you!


07/30/2018 02:33 AM

Rated this recipe:

This is by far the yummiest way to eat Brussels Sprouts. I have made it a few times and my husband and I love this. They taste so delicious and are so healthy. I do not have access to the Lemon vinegar in Australia,  so I used red wine vinegar.  Thank you Dr Fuhrman. A definite improvement on both of our previous unplesant experiences of eating sprouts cooked in water when we were kids some 60 years ago.


12/17/2020 11:03 PM

Rated this recipe:

One of the most delicious recipes I've found here! 

Substitute: coconut vinegar Carter & Cavero

Add: Trader Joes Herbes de Provence


03/13/2021 06:45 PM

Rated this recipe:

I LOVE this recipe! I add leftover sprouts cold in my salads.


04/03/2021 11:54 AM

Rated this recipe: (no rating)

An hour and a half cooking time.  By the way to save time-  just steaming the sprouts for about 6-8 min and then pouring the beautiful vinaigrette on top is absolutely tasty! (Just tried it). And - Dr. F's Lemon Basil Vinegar is sooooo worth it to search it out.

This comment was last edited on 04/03/2021 02:26 PM


05/21/2021 06:11 PM

Rated this recipe: (no rating)

One of my favorite nutritarian recipes! I didn't have Dr. Fuhrman's Lemon Vinegar so I  used 3 TBS of white wine vinegar subbed 1 TBs of lemon juice and the zest of half a lemon for one of the 4 TBS (=1/4 cup) of vinegar. Absolutely delicious! I also found that after 1 hour with the foil on they were cooked to perfection. No additonal time needed. 


11/05/2021 11:50 AM

Rated this recipe:

This is absolutely amazing.  Instead of baking the whole hour, I steamed the brussel sprouts for 5 minutes. I didn't have the lemon balsamic but I grated the peel of a lemon and added it to the balsamic vinegar.  I then strained the brussel sprouts and tossed the in the mixture and baked on parchment paper lined sheet for half about 15 -20 min instead. It worked out superbly.