Join us in paradise for the Nutritarian Event of the Decade—August 30–September 4, 2026.
The vacation of a lifetime awaits!
Free Shipping on U.S. Orders Over $70   DETAILS

Browse Recipes

Search Recipes
My Recipe Box
My Grocery List
Submit a Recipe

Lemon Roasted Brussels Sprouts

(14)
G
-
B
O
M
B
S
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
By:www.DrFuhrman.com
Category:Main Dishes - Vegan
Collections:Member Center Daily Recipes 2018, Member Center Daily Recipes 2019, Member Center Daily Recipes 2024, Recipes with Dr. Fuhrman Products
Serves
Ingredients
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
Instructions
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.
Nutrition Facts
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
Reviews (8)My Notes