Tasty Brussels Sprouts




Introduction: Tasty Brussels Sprouts

BRUSSELS SPROUTS - my most very favorite veggie!  Never thought I would say that about these mini cabbages, but there is something about them that I simply love. I also love that they are so good for you.  (This food is very low in Saturated Fat and Cholesterol. It is also a good source of Riboflavin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese) Not only tasty, but healthy!
  Here's a way I prepare them - very quick, simple - and results will make people who dislike veggies ask for more!

Step 1: INGREDIENTS and Equipment Needed

2 tubs of Brussels Sprouts
Earth Balance Natural Buttery Spread
Nutritional Yeast  (you can get it at any Health Food Store)
(optional) Bragg Liquid Aminos all purpose seasoning or Soy Sauce

Sauce pan


Clean the Brussels Sprouts.  Chop off the bottoms and peel back the leaves until the little heads look nice and clean.

Step 3: SLICE

Slice them in half.

Step 4: STEAM

Put it in a saucepan (with steamer). Cover and cook on medium heat.

Step 5:

After about 6-7 minutes steaming (cooked and not soggy), place in a bowl.

Step 6: ADD Other Ingredients

Add a healthy scoop of Earth Balance.

Step 7: ADD

Add 3-4 Tablespoons Nutritional Yeast.

Step 8: Add to Taste:

Salt to taste

Step 9: Pepper

Add Pepper to taste.

Step 10: ADD

Add s squeeze of lime juice.


Optional:  Add a couple of sprays of Bragg's or soy sauce.

Step 12: TOSS

Toss together and serve. Oh Yum....



    • Game Life Contest

      Game Life Contest
    • Fix It! Contest

      Fix It! Contest
    • Water Contest

      Water Contest

    13 Discussions

    bacon lime sriracha and sprouts is really good too its a recipe from david chang that was in gq if you like this i would suggest it !

    Mashed with potatoes & bacon sounds awesome! Maybe the husband would actually eat them then. :) I usually make them with a Parmesan/bread crumb topping.

    I adds a salty earthy taste, I use it all the time. Its incredibly dense with vitamins and minerals, basically the only reason the US isn't malnourished actually.

    The US is malnourished... LOL. I guess everyone there must have a 32' waist then. The anomaly must be down a malfunction in my wide-screen TV.

    I didnt say they werent large, I'm talking about actual nutrition. The majority of nutrients found in many processed foods comes from nutritional yeast.

    I love my sprouts boiled and then baked in butter. Served with some mustard. This is the way that are traditionally made around Brussels where I originate from ( I live now in Holland tho). I also love them mashed with potatoes and bacon.

    Technically, these are not mini cabbages but all sprouts from a cabbageplant(a whole bunch grows on one plant) but then you can argue that a cabbage is also the sprout of the cabbageplant (single sprout on one plant).

    I will definately try your way because it really sounds and looks delicious!!!

    1 reply

    Served with mustard or mashed with potatoes....yum! I will definately try that. Thanks!

    Although the historical method for cooking sprouts is to boil them, this has fallen out of favor as of late. Brussel sprouts can have some unpalatable flavours when boiled, or dry roasted. Try taking the same ingredients only roasting the sprouts, or sauteing them.

    That's not to say that boiling them won't work.

    If your not looking for a vegan option, sprouts pair really well with bacon. And for the vegans, it pairs well with olive oil and onions.

    1 reply

    I wasn't big on this particular vegetable either, but when I make them this way, I love them : )