It’s Time to Eat your Brussels Sprouts

Research shows that cruciferous vegetables, like Brussels sprouts, contain certain chemicals which are thought to prevent estrogen-related cancers.

Roasted Brussels sprouts blogSeeing the tall stalks of Brussels sprouts at the farmers’ market last weekend, reminded me this veggie was once considered a banned substance at our dinner table.

I’d given up serving them until I started roasting the sprouts in a hot oven with a little olive oil, fresh garlic and oregano. Roasting brings out a nutty flavor that is a perfect complement to other fall foods and their crisp texture is a pleasant surprise.

Cruciferous vegetables–like Brussels sprouts, cauliflower, broccoli and cabbage–are members of the mustard family (Cruciferae or Brassicaceae) and they get their name from their cross-shaped flower petals.

Your mom was right when she told you to eat your Brussels sprouts. These cool-season vegetables are garden-variety superheroes when it comes to fiber and vitamin C.

Brussels sprouts grow on tall, thick stalks and when they’re ready to harvest they resemble small trees loaded with miniature cabbages.

To get the biggest health benefit from these hardy veggies, avoid recipes that recommend boiling which damages their anticancer properties. In fact, boiling is probably the reason so many people dislike Brussels sprouts in the first place.

This recipe for roasting Brussels makes an easy-to-prepare side dish for weeknight dinners or a delicious addition to a holiday meal.

Roasted Brussels Sprouts

2 pounds fresh Brussels sprouts
2 Tablespoons extra virgin olive oil
1 Tablespoon chopped fresh garlic
½ teaspoon dried oregano
½ teaspoon salt


  1. Preheat oven to 450 degrees.
  2. Wash Brussels sprouts.
  3. Cut off stem, remove tough outer leaves.
  4. Cut in half from top of sprout to stem.
  5. Place in lightly greased baking dish.
  6. Mix together olive oil, garlic, oregano and salt in a small bowl.
  7. Pour mixture over Brussels sprouts.
  8. Toss gently to cover.
  9. Roast sprouts for 15-20 minutes or until tender and lightly browned.

A squeeze of fresh lemon juice over sprouts before serving gives the dish an added bright taste.

If you’d like to try your hand at growing Brussels sprouts, plant them in the late summer so they’ll be ready to harvest before the first killing frost.


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When’s dinner, Jodi? Brussels sprouts are so incredibly yummy, and your recipe looks great. Mine made it through the single digit temps last week, and I’ve been harvesting for dinner a couple of times per week. Gotta love ’em! Thanks for giving them props!

I’ve become a big fan of roasting veggies–it makes such a delicious difference in their flavor. I don’t have enough garden space to grow Brussels sprouts, but they sure look like fun.

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