Shredded Brussels Sprouts Bake

I am obsessed with brussels sprouts. Ob-freaking-sessed. One of my favorite restaurants here in San Diego ( has a shredded brussels sprouts side on their menu that is To. Die. For. (also, a grass fed bacon jam burger too). This inspired my dish, although I altered it slightly.

Shredded Brussels Sprouts Bake

  • Shredded brussels sprouts (buy a bag at TJ’s or pulse whole in food processor)
  • Garlic infused macadamia oil (higher heat tolerance)
  • Kosher salt
  • Black pepper
  • Fresh grated gruyere
  • Whole garlic cloves
  • Kerrygold garlic herb butter (grass fed and pastured)

I dumped the bag of shredded sprouts in a glass baking dish, drizzled just a bit of the garlic macadamia oil, dash of salt/pepper and then tossed to coat really well. It does not take very much oil at all. Then I freshly grated just a little bit of gruyere cheese on top and tossed that in. I love roasted garlic, and it is so beneficial for health, so I took a handful of whole cloves and sprinkled them on top.


I put this in the oven at 425 degrees for about 15 minutes (shredded cook much quicker than whole!), and when it started browning/crisping, I took it out, and placed 6 thin slices of Kerrygold garlic herb butter on top, and then put it back in the oven for another 10 minutes or so.


Next time, I’ll make without the cheese, but I had a small piece of a wedge that needed to be used. I will add even more whole garlic, too 🙂 This recipe was tossed together in roughly, 8 minutes?

Saturday’s Veggie Grilling Party

On Saturday’s Seth and I tend to cook even more than we do during the week because we have more time to prep, and aren’t as rushed. The weather has been gorgeous in San Diego, especially in the evenings, so we’ve been grilling a lot. This past Saturday, we had a little veggie grilling party: Seth’s Stuffed Shrooms (, stuffed peppers and grilled zucchini.

Seth’s Stuffed Shrooms are so good, we wanted to make them again, but we had leftover stuffing, so we decided to clean out some mini-bell peppers, and stuff those as well. The peppers were great grilled and offered a different flavor if you’re not into mushrooms:

Stuffed Veggies

We also grilled some zucchini we were given from a friends parents (yay for sharing fresh food!). These zucchini are gorgeous, huge, and so easy to prepare. Simply slice them thin, toss the slices in a large zip-loc bag, sprinkle kosher salt and black pepper, and a drizzle of garlic macadamia oil and then shake in the bag. Zucchini is my favorite grilled, because it has so much water content, it crisps better, in my opinion. I use macadamia oil to cook with as it’s more heat tolerant and the properties don’t change increasing toxins, like heating olive oil. This is a Paleo aspect.

Grilled Zucchini Prep

It was a healthy, flavorful, veggie grilling party 🙂

Veggie Grilling Party!