Name: Roasted Broccoli, Brussels Sprouts, and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound Brussels sprouts (cleaned and halved); 1 pound broccoli florets; 1/2 onion (chopped); 3 tablespoons bacon grease; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika

Dairy-Free (DF) Gluten-Free (GF) Keto Paleo Recipes Sides Whole30

Roasted Broccoli, Brussels Sprouts, and Onions (Keto, GFDF, Paleo, Whole30)

Heather Cooan

August 15, 2019

Roasted veggies are the best side dish. This roasted broccoli, Brussels sprouts, and onions recipe is no exception!

Roasting is an easy, great way to add major flavor and texture to any veggie. One major roasting staple at our house is broccoli, here I’ve added Brussels sprouts and onion to mix things up. Mushrooms are another great item to add to the mix. Easy, delicious, and great for you!

Roasted broccoli, Brussels sprouts, and onions are a fantastic side dish for just about any protein or main dish. Here are a few of my favorite pairings:

The best thing about veggies is that they are already gluten and dairy-free, we just have to keep them that way!

I Love These Half Sheet Pans from Amazon!

Usually, butter is used as the fat of choice when dealing with vegetables. If you can have dairy, then butter it up, baby! But, if you’re like me, and you have to steer clear of the buttery goodness, I recommend using any of the following fats for roasting veggies:

Bacon Grease or Lard
- My ride or die fat of choice.
Beef or Bison Tallow
Chicken Smaltz or Duck Fat
Coconut Oil
- Heads up, some brands may have a coconut flavor. Look for refined rather than virgin to get a more neutral flavor profile.
Avocado Oil
- Careful here, avocado oil is very high in omega 6 fatty acids and can cause inflammation if your omega 3 to omega 6 ratios are not balanced.

You can also play around with different spices. I have used everything from paprika, salt, and pepper to cajun seasoning. Any spice or herb that suits your fancy will be a great addition to roasted veggies!

Roasted Broccoli, Brussels Sprouts, and Onions

Roasted veggies are the best veggies, especially when you mix up a bunch of different veggies!

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Sides

Cuisine: American

Servings: Servings

Calories: 190kcal

Author: Heather Cooan

Ingredients

1 pound Brussels sprouts cleaned and halved
1 pound broccoli florets
1/2 onion chopped
3 tablespoons bacon grease
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Instructions

Preheat oven to 400 degrees F.
Mix all veggies in a bowl with the bacon grease and spices.
Pour veggies onto a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly and serve immediately.

Notes

Tip: For super crunchy Brussels sprouts, arrange them cut side down on the sheet pan.

Nutrition

Tried this recipe?Let us know how it was!

About author

Heather Cooan

Heather is a marketing executive turned functional nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner, Nutrition Therapy Practitioner, and is earning her Oncology Nutrition Consulting Certification. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner and Nutrition Therapy Practitioner.

There are 4 comments

Marinara Sauce (Keto, Paleo, Whole30, GFDF) - Heather Cooan says:

September 28, 2019 at 10:02 am

[…] love to spoon this marinara sauce over roasted veggies. It’s surprisingly great over roasted broccoli, Brussels sprouts, and onions. Of course, it works just like any other marinara sauce for regular pasta dishes using whatever […]

Spinach Stuffed Pork Chops with Lemon Dijon Caper Sauce (GFDF, Keto, Paleo, Whole30) - Heather Cooan says:

November 22, 2019 at 12:01 pm

[…] Roasted Broccoli, Brussels Sprouts, and Onions […]

10 Low-Carb Vegetarian Side Dishes (Keto, Paleo, Whole30, GF) - Heather Cooan says:

January 10, 2020 at 3:06 pm

[…] Roasted Broccoli, Brussels Sprouts, and Onions […]

Garlic Rosemary Cornish Game Hens (AIP, Keto, Paleo, Whole30, GFDF) - Heather Cooan says:

February 10, 2020 at 7:45 pm

[…] to serve these with a roasted veggie that I can toss in the oven at the same time as the game hens. Roasted Broccoli, Brussels Sprouts, and Onions or Crispy Bacon Brussels Sprouts are great options. If you’re feeling a bit more ambitious, […]