I first created this dish during the second week of my 21 day cleanse C L E A N. I had already made my usual dishes once or twice and I was looking for something new to try. Thankfully, Brussels sprouts were just coming into season and I couldn’t wait to get them in the oven! 


  • Brussels sprouts belong to the cruciferous vegetable family, which are known for their anti-cancer properties and estrogen detoxifying actions. These mini cabbages are loaded with vitamin K, an important nutrient for reducing inflammation that leads to chronic conditions. Vitamin K plays a fundamental role in maintaining bone health and regulating blood clots. Vitamin K can be found in abundance in green vegetation, such as kale, spinach, collard greens, Swiss chard, parsley, beet greens, and broccoli. 
  • Hazelnuts, or filberts, are high in vitamin E that helps to maintain healthy skin, nails, and hair. Hazelnuts are a good source of ‘heart healthy’ monounsaturated fats like oleic acid too. Oleic acid helps with the absorption of fat-soluble vitamins like vitamin E and K. Without fat present, these vitamins wouldn’t be properly assimilated! 

Cinnamon Roasted Brussels Sprouts Ingredients:

2 cups Brussels sprouts

1/2 cup hazelnuts

1 tablespoon coconut oil, melted

1 tablespoon apple cider vinegar

1 teaspoon cinnamon

sea salt & pepper


Preheat oven to 350°F. Trim the ends of the Brussels sprouts, remove the outside leaves, and cut them in half. Combine coconut oil, vinegar, and cinnamon in a large bowl. Toss dressing with the Brussels sprouts and season with sea salt and pepper. Pour them evenly across a baking dish. Roast for 30 minutes, mixing halfway through. Once cooked, the outside leaves should be slightly crispy and the centres tender. Season with additional sea salt to taste.

Serves 4

Recipe originally published on www.lulora.com