AIP Friendly Roasted Brussels Sprouts with Garlic & Lemon

Roasting Brussels sprouts at high heat is one of those techniques that completely transforms a vegetable people think they don't like — the cut sides go deeply golden and caramelized while the outer leaves turn irresistibly crispy. Coconut oil is the fat of choice here, and it handles the 425°F oven beautifully while keeping everything compliant with the strict parameters of an autoimmune elimination approach. Thinly sliced garlic gets added partway through so it toasts to golden, fragrant perfection without burning, adding a savory depth that makes this side dish feel anything but plain. A finishing drizzle of olive oil and a squeeze of fresh lemon juice brighten the whole pan and give it that restaurant-quality lift you don't always expect from a weeknight vegetable. Optional fresh thyme leaves add an herby note that pairs wonderfully with the citrus if you have them on hand. This recipe serves four and comes together with minimal prep — just trim, halve, toss, and roast. It's the kind of simple, clean cooking that proves eating with intention doesn't have to mean sacrificing flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →