Try It Tuesday: Brussels Sprouts


Brussels sprouts: the healthy, green, delicious vegetable that gets bad press way too often.

To be honest, the reason I've never tried brussels sprouts is because of the way they are portrayed on TV. I have always assumed that they are disgusting because I grew up on Nickelodeon, who apparently hates brussels sprouts. Since I'm an adult now, I think it's time to move on.

First of all, who knew they grew like this:

Weird, right? They look like strange little palm trees.

Secondly, it's "brussels" not "brussel." They were thought to have originated in Brussels, Belgium.

Health Benefits:

  • High in fiber (over 15% of our RDA)
  • Helps lower cholesterol
  • Low cal (30 cal for 1/2 cup)
  • Believed to protect against cancer
  • Rich in Vitamin C, E, and A
  • High in protein (2x the amount of other vegetables)
  • Anti-inflammatory antioxidants and fatty-acid
  • Can prevent and even possibly help reverse blood vessel damage
  • Exceptionally high in Vitamin K, which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function

Vegan Parmesan Roasted Brussels Sprouts

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  • 2 cups Brussels Sprouts
  • 2 Tbs olive oil
  • 2 cloves garlic, minced
  • Rosemary to taste
  • Vegan Parmesan "Cheese" (or you could use real cheese)
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  1. Preheat oven 400 degrees
  2. Cut off ends of sprouts and then cut in half from stem to tip
  3. Toss sprouts in a bowl with oil, garlic, rosemary, and cheese
  4. Once coated, spread sprouts on baking sheet
  5. Sprinkle parmesan on top
  6. Roast in oven for 20-30 min (until browned and soft)
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