Roasted Brussels Sprouts & Persimmons

Roasted Brussels Sprouts & Persimmons

Bring the heartiness of Brussels sprouts & the sweetness of persimmons together in this roasted dish.  An instant fall classic!

roasted brussels sprouts & persimmons

Roasted Brussels Sprouts & Persimmons

Servings 4 servings


  • 2 lbs Brussels sprouts trimmed and halved
  • 2 Fuyu persimmons quartered and sliced thinly
  • 2 shallots sliced
  • 2 T coconut oil + more to coat
  • sea salt to taste


  • Pre-heat oven to 375 degrees.
  • Sauté shallots in 2 T coconut oil until translucent.
  • Toss brusssels sprouts, persimmons and shallots with remaining coconut oil until well coated.
  • Sprinkle liberally with sea salt.
  • Spread on baking sheet in a single layer.
  • Bake for 20-30 minutes until edges are crisp and brown, stirring once.


Recipe from Ron & Lisa.
Check the availability of Brussels sprouts here and Fuyu persimmons here.
Tried this recipe?Let us know how it was!