I LOVE Brussel Sprouts, seriously I do.  I know it may sound weird, but seriously they have quickly become one of my very favorite veggies.  When you were a kid, your mom probably just steamed them and put them on your plate which honestly makes them taste like feet.  We don’t eat many carbs around here (seriously I know we are weird) so with every dinner, we try to eat as many veggies as possible to fill that void.  Between the brussel sprouts and my cauliflower puree (I will post about this soon!), you wouldn’t even miss a potatoes or rice! 

Without further adieu, here is our latest and greatest recipe for “Not Your Momma’s Brussel Sprouts.”  With these, I promise your kids and yourself will go back for more!


8-10 large Brussel Sprouts


Olive Oil

Red Wine Vinegar

Chili Powder

Onion Powder

½ Cup Parmesan Cheese


  1. Preheat oven to 400
  2. Cut Brussel Sprouts in half
  3. Coat evenly with Olive Oil and a splash of Red Wine Vinegar (less than Tablespoon, but you can use your judgment)
  4. Add in Cheese and your preference for the Chili and Onion Powder
  5. Roast for 30-35 minutes, flipping over ½ way through.

As you can see this is a flexible recipe and you can add or change any of the ingredients.  Make sure that you get that almost burnt exterior of the sprout.  That is what makes them so delicious and crispy!

-Jessica Brown

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