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I'm so excited you are here! Savor by Juliana is inspired by a love for all things creative. I'll be sharing a collection of recipes, nutrition tips, and charming home & kitchen finds. 

With a passion for cooking and nutrition, I'll dish out simple, wholesome recipes for every season. My food philosophy is keep it simple and well-balanced. 

Meet Juliana

Roasted Brussels Sprouts


What’s better than crispy, roasted Brussels sprouts? They’re incredibly easy to make and flavorful with just a few staple ingredients. Brussels sprouts are cruciferous vegetables high in fiber, antioxidants, vitamin C, and vitamin K. They are in the same veggie family as cauliflower, broccoli, cabbage, and kale. Depending on the cooking method, their flavor profile can taste vastly different. Roasting Brussels sprouts brings out a rich, caramelized flavor. If you’ve only tried them steamed and aren’t a fan, I highly recommend to try roasting them.

These are definitely one of my top sides that I prepare year-round, especially during their peak season from September to February. A side to savor with family and friends!

Recipe: Roasted Brussels Sprouts


  • 2 pounds Brussels sprouts
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • Freshly cracked pepper


  1. Preheat oven to 425°F.
  2. Wash Brussels sprouts and pat dry. Trim off tough ends and slice in half.
  3. In a mixing bowl, toss Brussels sprouts with olive oil to evenly coat.
  4. On a parchment lined baking sheet, spread Brussels sprouts in a single layer. Sprinkle with salt and pepper.
  5. Roast in oven for 20-25 minutes until crispy, tossing halfway through cooking time.
  6. Remove from oven and enjoy hot!

Optional topping:

  • After removing Brussels sprouts from oven, drizzle with ¼ cup B. Bob’s Foods Sweet and Spicy Ginger Sauce and toss to coat. Sprinkle with crushed red pepper flakes.
  • B.Bob’s Sweet and Spicy Ginger Noodle Sauce is pictured below. It’s also a delicious marinade for seafood and chicken or stir fry sauce.

based in Dallas-Fort Worth

Registered Dietitian

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