Eat This! Brussel Sprouts

By Lisa Rhea


If you have been avoiding brussel sprouts with memories of pushing your mom’s soggy sprouts around on your plate as a kid, now is the time to give them a try again.

Not only are these antioxidant powerhouses filling and full of nutrients, if prepared right, they are pretty darn tasty too. Today’s blog gives you two great recipes to start including brussel sprouts in your diet.

Roasted Brussel Sprouts

Quick, simple and easy is how I cook, as you probably know by now, and this recipe fits the bill. And it also made my husband a brussel sprout believer. He doubted my ability to make them taste good (yes, he should know better by now) and will fully admit that this recipe made him like the little cabbages.



Brussel Sprouts, rinsed

1-2 TBSP Olive Oil*

1-2 TBSP Minced Garlic

Salt and Cayenne Pepper, to taste



1. Preheat oven to 400.

2. Cut brussel sprouts in half

3. Place them in a microwave safe dish and microwave on high for 3-4 minutes (depending on amount of sprouts. You could also boil them for 2 minutes.

4. Toss in olive oil and garlic.

5. Place in roasting pan in a single layer, preferably leafy side up. Sprinkle with salt and cayenne pepper.

6. Bake for 10-15 minutes or until leaves slightly brown. Serve and enjoy!

*If you are trying to cut calories, you can eliminate the oil and use an oil spray.

IMG_6177 (1)

Kale and Brussel Sprout Salad

Not a fan of cooked veggies? Here’s another delicious way to get your brussel sprouts in your diet. A special thank you to Mindy Cooper for her contribution of this recipe and pictures! Recipe credit:


1/4 cup Fresh Lemon Juice

2 TBSP Dijon Mustard

1 TBSP Minced Shallot

1 Garlic Clove, minced 

1/4 tsp Salt, plus more for seasoning

Ground Black Pepper

2 Large Bunches Kale, thinly sliced

12 oz Brussels Sprouts, finely grated or shredded

1/2 cup Olive Oil, divided

1/3 cup Almonds, coarsely chopped

1 cup Shredded Parmesean



1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

2. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.


3. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

4. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

5. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.


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