The Why
I used to think eating healthy meant boring, soggy vegetables. But part of the “Rise & Grind” mindset is fueling your body efficiently without sacrificing enjoyment. If you’re meal prepping for the week, you need sides that actually taste good so you stick to the plan.
These roasted Brussels sprouts are a staple in my rotation. They are crispy, high in fiber, and easy to mass-produce for the week.
The Blueprint (Recipe)
Prep time: 10 mins | Cook time: 20 mins | Temp: 425°F
What You Need
- 1 lb Brussels sprouts: Rinsed and thoroughly dried.
- 2 tbsp Olive oil: Healthy fats for focus.
- Seasoning: 1 tsp Kosher salt, ½ tsp Black pepper.
- (Optional): Garlic powder or Red pepper flakes for heat.
The Process
- Heat It Up: Preheat your oven to 425°F (220°C). Pro Tip: Put your empty baking sheet inside the oven while it heats. A hot pan = instant sear.
- Prep: Trim the stems and cut the sprouts in half lengthwise.
- Season: Toss them in a bowl with the oil, salt, and pepper.
- Roast: Carefully dump them onto the hot pan (listen for the sizzle). Arrange them cut-side down.
- Finish: Roast for 20–25 minutes until the bottoms are dark brown and crispy.
The “Grind” Tip (Efficiency Hack)
Don’t flip them. Most people waste time flipping every single sprout halfway through. Don’t do it. Leaving them cut-side down the entire time creates a better crust and saves you 3 minutes of active work. Use that time to clean up or prep your protein.
Connect
Tried this recipe? Tag me on Instagram @LenzyCortez or drop a comment below. Let’s get better today.
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