chef Do you know the nutritional value of Brussels sprouts but just can’t get past the cabbage taste? Try baked rather than boiling or steaming them. They’re unbelievably tasty! Brussels sprouts have been around for a long time. Reportedly, their ancestors were cultivated in Rome. A more modern version has been grown in Belgium since the 13th century.


  • 4 cups Brussels sprouts,* cut in half or quarters depending on the size
  • 2 Tbsp chicken-style seasoning
  • 1 Tbsp virgin olive oil


Place cut Brussels sprouts in a bowl and drizzle with the olive oil. Sprinkle on the chicken-style seasoning. You may shake in some white pepper, if desired. Stir well.

Pour Brussels sprouts onto a cookie sheet that has been lined with aluminum foil and sprayed with olive oil. Make sure they are in a single layer.

Place in oven that has been preheated to 425 degrees F. Roast uncovered in the oven for 15-20 minutes until soft and yet crispy.


Pour into a bowl and set on the table.

Note: Some like to dip baked Brussel sprouts in balsamic vinegar much as you would dip bites of bread.

*Brussels sprouts are members of the cruciferous vegetable family, cousins to cauliflower, cabbage, kale, and broccoli. Their often distinctive odor comes from a compound known as glucosinolate, a reported cancer fighter. (Over-boiling or steaming tends to release the odor.) Although low in calories (a cup contains about 40 calories) they contain 3 grams of protein along with many other micronutrients, including: manganese, potassium, choline, some B vitamins, antioxidants, and Vitamin A that helps support the retinas in your eyes. They also contain fiber.

References (accessed March 2015)



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