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5 from 1 vote

Double Crisped Brussels Sprouts with Lemon, Caper and Garlic

Double crisped and zesty! The perfect way to cook your brussels sprouts. Gluten-free, paleo, vegetarian, and Whole30 compliant.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: side / vegetable
Cuisine: Gluten-Free, Paleo, Whole30
Servings: 4
Author: the Whole Smiths


  • 2 lbs of brussels sprouts trimmed and halves
  • 1 Tbsp. olive or avocado oil
  • 1 tsp. salt
  • 1 Tbsp. ghee
  • 2 Tbsp. capers
  • 3 cloves minced garlic
  • 1/2 lemon


  • Preheat oven to 400*
  • In a large bowl combine brussels sprouts, olive or avocado oil and salt
  • Toss to coat brussels thoroughly
  • Spread brussels evenly in one layer into baking pans or baking sheets
  • Bake for 25-30 minutes until crisped
  • Meanwhile in a small skillet heat 2 Tbsp. of ghee or butter on medium high heat
  • Once hot add capers and sauté until they start to crisp
  • Turn heat to medium and add garlic, stirring so the garlic doesn't burn
  • Add cooked brussels to pan and toss with ghee, capers and garlic
  • Juice 1/2 lemon over brussels and toss again
  • Serve alongside your favorite protein