My two guiding forces in the kitchen these days are to eat better and waste less food.  It was with those guiding principles in mind that I prepared a small (and sorry) looking batch of severely shriveled up brussel sprouts as a side dish for dinner yesterday.

By the time I cut off the ends and peeled back all the yellowed leaves these little barbie-doll sized sprouts were almost as small as cherries…BUT HEY..I USED THEM!

The following directions are so easy, they almost don’t qualify as a “recipe” but here goes..

Toss the sprouts in a bit of olive oil, salt, pepper and a wee bit of garlic.

Roast at 425 until tender. (Barbie sized brussels take NO time! 😉)

Remove from oven and toss with equal parts olive oil, honey and balsamic vinegar. I literally just drizzled a bit of each and tossed for coverage.

That’s it..these are yummily addictive and so good for you -enjoy!



Here are some of the major nutrients in a half cup (78 grams) of cooked Brussels sprouts 

  • Calories: 28
  • Protein: 2 grams
  • Carbs: 6 grams
  • Fiber: 2 grams
  • Vitamin K: 137% of the RDI
  • Vitamin C: 81% of the RDI
  • Vitamin A: 12% of the RDI
  • Folate: 12% of the RDI
  • Manganese: 9% of the RDI

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health.  They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.

Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.

Brussels sprouts contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health.


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