Brussels Sprouts

I love Brussels Sprouts!  Let me just say, I thought these little buggars were total gross until 5 years ago.  Knowing how to prepare things is the key to success in your diet. I’d choose these over Chips any day of the week!

So power packed with nutrients and disease fighters and so quick and easy to prepare.  Here’s a quick recipe for ya…

I just rinse them off, cut off the hard ends at the base, slice them in half.  What, like 1 minute it takes I guess…


Throw them in a bowl and drizzle a little olive oil, a little balsamic vinegar if you’re in the mood, sprinkle with some pink salt and garlic pepper and toss.

Spread them out on a baking sheet.  For this, I just used my toaster oven.  No need to fire up the entire oven in August!  Bake/Roast at 400 for 10-12 minutes.  When I take them out I sometimes sprinkle on a little red pepper flakes for a kick!



Bam…you have a snack or side dish.  Less than 15 minutes total!  Tastes delish!

You can change this up so easily too.  Sprinkle with a little parmasan cheese when you take it out of the oven.  Or, just get creative with your spices…curry, italian seasoning, whatever floats your boat that day!

What’s your favorite way to prepare Brussels Sprouts?  Leave me a comment.

This entry was written by Dr. Shelly Masters , posted on Wednesday August 29 2012at 07:08 pm , filed under Recipes and tagged , , . Bookmark the permalink . Post a comment below or leave a trackback: Trackback URL.

2 Responses to “Brussels Sprouts”

  • H. Hess says:

    I love brussels sprouts, sauerkraut and cabage. Was raised on these vegetables in Germany. Yes, they are easy to cook and go with lots of other food items.

  • Julie says:

    If you want excellent Sprouts, cook them for 5 min, then put them in oven proof dish, cover with 4TBS of Parmesan cheese. Then sprinkle the top of cheese with herbed bread crumbs, cover that with another 2TBS of Parmesan cheese. Bake until golden brown at 400 degrees, it’s delicious.

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