Brussel Sprouts often get a bad rap for being smelly and bitter. And to be fair, if you just boil Brussel sprouts they do kinda stink and aren’t very appetizing. Maybe that is the way you were served them as a kid. I know, I wasn’t a huge fan as a kid. I would drowned my boiled Brussel sprouts in balsamic vinegar to cut the bitter flavor. ⁠ Then I discovered new ways to cook Brussel sprouts and now, I absolutely love them. I often roast/bake/airfry them straight from frozen if fresh ones aren’t on sale. Add a little cheese and finish with balsamic vinegar and it takes them to a whole new level. ⁠

From a health standpoint, they are a solid vegetable choice, with 2 grams of protein and 2 grams of fiber in just 28 calories which is a nice little boost. They are also rich in Vitamin C (important for immunity and inflammation) and vitamin K (important for healthy bones and blood). ⁠

As part of the cruciferous family along with cabbage, broccoli, kale, arugula, and cauliflower they also contain phytonutrients. Two of the phytonutrients we know about in Brussel sprouts are luetin which is important for your skin and eyes and glucosinolate which has been shown to have an anti-inflammatory and anti-cancer effect in some studies. That doesn’t mean eating these will for sure protect you from any sort of cancer and in fact too much could be problematic. But adding these along with many other vegetables to your diet, can help contribute beneficial nutrients to your body and lead to a healthy lifestyle. ⁠

Do you like Brussel sprouts? Find a few of my favorite ways to eat them below.

Parmesan Baked Brussels Sprouts

Simple, easy, and delicious way to serve brussel sprouts.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6


  • 3 cups Brussels sprouts, halved
  • 2 Tablespoons olive oil
  • 1 Tablespoon parmesan cheese, shredded
  • salt and pepper to taste


  • In a medium bowl, toss the Brussels sprouts with olive oil, salt, and pepper
  • Pour onto a baking sheet and sprinkle with parmesan cheese
  • Bake at 350 for 20 minutes.
  • Flip the Brussels sprouts and bake another 5 minutes.

Honey Balsamic Brussels Sprout Bowls

I used leftover roasted Brussels Sprouts to throw this bowl together. This recipe includes cooking the Brussels sprouts, but if you used leftovers this can be thrown together in minutes. This can be served as a side dish, or light lunch.
Prep Time10 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6


  • 3 cups Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 3 cups quinoa, cooked 1 1/2 cups uncooked
  • 6 slices bacon, cooked and crumbled
  • 1/3 cup parmesan cheese
  • 2 tablspoons balsamic vinegar
  • 2 tablespoons honey
  • salt and pepper to taste


  • Preheat the oven to 350.
  • Toss the Brussels sprouts with olive oil and salt and pepper if desired.
  • Bake at 350 for 20 minutes flip and bake another 5 minutes
  • Mix quinoa, Brussels sprouts, bacon, and parmesan cheese. This can be in a medium bowl or 6 individual bowls.
  • Drizzle with balsamic vinegar and honey. Add salt and pepper to taste and serve warm.


This is often how I cook and come up with new dishes. I use leftovers and thrown complimentary flavors together. Give it a try with your leftover Brussels sprouts, I think you’ll be surprised how delicious it turns out. ⁠

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