Lemon Roasted Brussel Sprouts & Cauliflower Gnocchi

I am a sucker for Trader Joes Cauliflower Gnocchi. I know its hipster. I know its sacrilege but I love them so much and am always looking for new ways to use them.

The other night I had a bag of brussel sprouts (Also a strange love affair) and decided to try something new. This is what became of it!


  • 2 Meyer lemons
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 (16 ounce) package cauliflower gnocchi
  • 1 cup thickly sliced shallots
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided


Preheat oven at 450 degrees F.

Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt. Transfer to a large rimmed baking sheet.

Roast, stirring every five minutes so the gnocchis don’t stick 18 to 20 minutes. Turn up to broil to toast tops.

Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl and toss with the lemon juice and the remaining 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt.



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There is a time in our lives when we figure out that we are adults. When that time is...we sometimes don't know. Even at 32. I'm just a young woman trying to restart and learn how to live as an adult after years of just making ends meet. Coming out of a divorce was something horrid for my plans, but opening up to my authentic self and finding joy in the things I love has been a huge step forward. Becoming an adult isn't about the age you are at, but being comfortable in what you do, what you love and who you are. Marathoner Certified Nutrition Coach (Pn1) Writer Cook Pocket Philosopher

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