Roasted Brussel Sprouts with Walnut Crumble

I tried this recipe for the first time a little over a year ago, or when I purchased a book called The Keto Diet from Leanne Vogel. I modified the recipe very slightly but overall it is almost exactly the same. If you are not a fan of brussel sprouts, this recipe is guaranteed to turn you into a brussel sprout lover. Try not eating all the walnut crumble before the rest is ready 😉



  • 2 ½ Cups of trimmed and halved brussel sprouts
  • 2 Tbsp of extra virgin olive oil or bacon fat
  • Pink himalayan salt and black pepper, to taste


  • ⅓ Cup of raw walnut pieces
  • 2 Tbsp of extra virgin olive oil
  • ¼ Cup of nutritional yeast
  • 2 Tsp of fresh lemon juice
  • 1 Tsp of dijon mustard
  • ¼ Tsp of onion powder
  • 1 clove of garlic, minced
  • Pink himalayan salt and black pepper, to taste


  • Fresh italian parsley
  • Extra lemon juice
  • A pinch of pink salt, if needed


1.To roast the brussels: preheat oven to 375F. Place the trimmed brussels, oil (or fat), salt and pepper into a bowl and toss to coat evenly. Lay on a parchment-paper lined baking sheet and roast for 20 to 25 mins, flipping once after about 10 minutes.

  1. Meanwhile,make the walnut “cheese”. Place all ingredients for the cheese in a mixing bowl and stir to combine.
  2. Once the brussels are done, transfer them to the bowl with walnut cheese. Top with fresh parsley, lemon juice and salt to taste.
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