Since I’ve gone through my #eatallthefood and drink #allthewine phase of my post 2017 racing season, I’m trying to eat a ton of vegetables throughout the day.   I’m sure that most of the endurance athletes on hiatus from training can attest that while it’s fun to go a little off the rails and indulge in ice cream and cookies and french fries at midnight and craft cocktails and wine and cinnamon rolls, we really do prefer when we are keeping things tight and being a little more mindful about our food intake. I’m not saying that after said post season food and beverage dump that you need to swing completely the other way and embark on a Bone Broth Cleanse (yeah, I actually just saw that advertised somewhere) but there comes a time to find some middle ground. I try to get back into my “vegetables at every meal” routine.  Because it’s frickin’ freezing 58 degrees here in San Diego, cooked veggies seem more appealing and trump salads on most days.  I’ve been roasting everything from radishes to snap peas and adding them to eggs or just enjoying them straight from the pan.  With the biggest eating day of the year right around the corner, I’m staring to fine-tune the menu and you’d better believe that Brussel sprouts will be table.    I’ve made these a number of ways over the years; but I thought that I would share a simple recipe that would balance the more intricate, richer dishes on the table (hello stuffing and gravy and pureed orange casseroles with those puffy little marshmallows).  A sprinkling of pomegranate seeds lends a splash of color to all of the beige and brown food (so Pinterest, I know!).  There are a few tricks to getting any vegetable browned and crispy: 1. Heat the oven up to 425 degrees 2.  Use enough oil and 3. Do not crowd the pan–if you do need to feed a larger crowd; roast the vegetables in batches and then reheat.

Simple, easy, and actually what I ate for lunch today.

Simple Roasted Brussel Sprouts with Pomegranate Seeds

  • 1 lb Brussel Sprouts, trimmed and cut in half lengthwise
  • 2 Tbsp-4 tbsp Olive Oil (the more oil, the crispier they will be)
  • 1/2-1 tsp Sea Salt
  • Pomegranate Seeds for garnish


  • Preheat Oven to 425 degrees (If making on Thanksgiving, I would bump up the oven after the turkey is out and resting and roast away)
  • On a Silpat or foil-lined baking sheet, toss Brussel prouts, Olive Oil and Sea Salt–no need to dirty a bowl as there are already enough dishes to wash on Thanksgiving
  • Roast for 22-24 minutes
  • Remove from oven and transfer to serving dish. Garnish with pomegranate seeds just before serving