My First Roasted Brussels Sprouts Recipe

Yes, I have posted a Brussels sprouts recipe. A new era has begun. People who know me will be surprised – despite all goodness that Brussels sprouts have to offer, I was never able to eat them without a gag effect. It’s because of my "relationship" with Brussels sprouts that I empathize with people who don’t like healthy greens – they must feel the same disgust towards kale and cabbage as I did towards Brussels sprouts.


I did. I don’t anymore! I now have another superfood to experiment with. The key is to find a recipe that works, and be adventurous enough when life throws another opportunity at you – to go with it and try again. Keep on trying!


I went to an upscale restaurant in Toronto one day while preparing for another dance performance ( read – getting into performance shape by the means of dieting). I intended to take something small for a main course, and the only small and healthy thing I found was side dish of roasted Brussels sprouts.

At first I laughed, but then I thought, let’s see what this celebrity chef can potentially do with this vegetable, much disliked in my home.

His roasted Brussels sprouts rocked! Grill marks on crispy tiny "cabbage heads", a hint of lemon and coarse pepper made this experience worthwhile.

So I came home a new person. A little bit wiser. Life, once again, showed me that taste changes, there is more than one way to cook a vegetable, and that you should never say "Never."

Why Keep Trying Brussels Sprouts?

Proven by a large body of research:

  • Exceptional cancer protection. Most closely associated with intake of Brussels sprouts is prevention of the following types : breast, bladder, lung, colon, prostate, and ovarian cancer.
  • Outstanding antioxidant support through flavonoids and vitamin antioxidants, including vitamins C, E, and A.
  • Unique support for the body detox
  • Strong anti-inflammatory action
    • Cardiovascular and digestive tract benefits.

Another reason is that you really need to diversify your healthy menu. Every vegetable, even from the same family, has a unique nutritional profile. So eating just kale all the time is good, but you can do even better. Add cabbage and Brussels sprouts to your menu for the better protection.

After all these ramblings about roasted Brussels sprouts, I will share a recipe with you that is not exactly roasted , but boiled and then roasted. This is how I did it.

Edible and enjoyable roasted Brussels sprouts recipe

  • 1 lbs (1/2 kg) of Brussels sprouts
  • 3 tbsp lime juice
  • Sea salt
  • Ground pepper
  • 1 tsp garlic powder
  • 2 tsp vegetable oil ( I prefer grape seed oil because it tolerates heat well)
  • 1 tsp Costco Rustic Italian herb seasoning ( don’t worry of you don’t have it. Do you have celery salt or any other herbal seasoning? Use it)
  1. Preheat the oven to 420.
  2. Wash Brussels sprouts and clean outer leaves that turned bad or yellow.
  3. Cut them in halves.
  4. Boil and salt water, put them in the boiled water for 3 minutes ( no more!) . Next time, I will try to steam them, I think steaming can be even better.
  5. Meanwhile, prepare the mix in a bowl. Don’t lose track of time!
  6. Pull them out and let the water drain, then dump them into the bowl with the mix and make sure it is evenly distributed over the vegetables
  7. On the sheet and to the oven now. If you have the grill style one, you might get the grill marks :)
  8. Bake for 12 minutes or until they start looking properly roasted but not burned.

Serve warm.

You see, the dressing, expecially the lime in it, changes the taste to edible. And because it is not over-boiled, the vegetable itself is crunchy outside and softer inside ( but not disgustingly soft)

So I ate these Brussels sprouts with mashed potatoes and marinated tempeh. I was impressed. I cannot wait till next trip to the grocery store. I will buy another batch of Brussels sprouts and try a new recipe


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