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Healthy Recipes using Brussels Sprouts

Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts are caramelized to perfection and drizzled with a tangy balsamic glaze, making them a delightful side dish.

Ingredients
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 3 tbsp balsamic vinegar
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.
  3. Roast for 25-30 minutes until golden brown, then drizzle with balsamic vinegar before serving.

Brussels Sprouts Salad with Quinoa and Cranberries

A refreshing salad featuring shredded Brussels sprouts, protein-packed quinoa, and sweet cranberries, perfect for a light lunch.

Ingredients
  • 2 cups Brussels sprouts, shredded
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
Instructions
  1. In a large bowl, combine shredded Brussels sprouts, cooked quinoa, cranberries, and almonds.
  2. In a small bowl, whisk together lemon juice and olive oil.
  3. Pour the dressing over the salad and toss to combine before serving.

Brussels Sprouts Stir-Fry with Tofu

A quick and healthy stir-fry featuring Brussels sprouts and tofu, packed with flavor and nutrients.

Ingredients
  • 1 lb Brussels sprouts, halved
  • 1 block firm tofu, cubed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
Instructions
  1. Heat sesame oil in a large skillet over medium heat, then add cubed tofu and cook until golden.
  2. Add Brussels sprouts, garlic, and ginger, and stir-fry for about 5-7 minutes.
  3. Pour in soy sauce, stir well, and cook for an additional 2 minutes before serving.

Brussels Sprouts and Sweet Potato Hash

This hearty hash combines Brussels sprouts and sweet potatoes for a colorful and nutritious breakfast option.

Ingredients
  • 1 lb Brussels sprouts, halved
  • 1 large sweet potato, diced
  • 1 onion, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 eggs (optional)
Instructions
  1. In a large skillet, heat olive oil over medium heat and add diced sweet potatoes and onion.
  2. Cook for about 10 minutes, then add Brussels sprouts, salt, and pepper.
  3. Cook until vegetables are tender, and if desired, fry eggs in a separate pan to serve on top.

Brussels Sprouts and Apple Slaw

A crunchy slaw made with Brussels sprouts and apples, tossed in a light vinaigrette for a refreshing side dish.

Ingredients
  • 2 cups Brussels sprouts, thinly sliced
  • 1 apple, julienned
  • 1/4 cup walnuts, chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt to taste
Instructions
  1. In a large bowl, combine sliced Brussels sprouts, apple, and walnuts.
  2. In a small bowl, whisk together apple cider vinegar, honey, and salt.
  3. Pour the dressing over the slaw and toss to combine before serving.

Creamy Brussels Sprouts Soup

A velvety soup made from pureed Brussels sprouts and potatoes, offering a comforting yet healthy dish.

Ingredients
  • 1 lb Brussels sprouts, trimmed
  • 1 large potato, peeled and diced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup almond milk
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion until translucent, then add diced potato and Brussels sprouts.
  2. Pour in vegetable broth and bring to a boil, then simmer until vegetables are tender.
  3. Blend the soup until smooth, stir in almond milk, and season with salt and pepper before serving.

Brussels Sprouts and Chickpea Curry

A flavorful curry featuring Brussels sprouts and chickpeas, served with brown rice for a wholesome meal.

Ingredients
  • 1 lb Brussels sprouts, halved
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 1 onion, chopped
  • 2 cups cooked brown rice
Instructions
  1. In a large pot, sauté onion until soft, then add Brussels sprouts and curry powder.
  2. Stir in chickpeas and coconut milk, then simmer for 15 minutes.
  3. Serve the curry over cooked brown rice.

Brussels Sprouts Pizza with Goat Cheese

A unique pizza topped with roasted Brussels sprouts, creamy goat cheese, and a sprinkle of walnuts for added crunch.

Ingredients
  • 1 whole wheat pizza crust
  • 1 lb Brussels sprouts, roasted
  • 4 oz goat cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 1 tbsp olive oil
Instructions
  1. Preheat the oven according to pizza crust instructions.
  2. Spread roasted Brussels sprouts over the pizza crust, then sprinkle with goat cheese and walnuts.
  3. Drizzle with olive oil and bake until the crust is golden and cheese is slightly melted.

Brussels Sprouts and Lentil Bowl

A nourishing bowl filled with roasted Brussels sprouts, lentils, and a tahini dressing for a satisfying meal.

Ingredients
  • 1 lb Brussels sprouts, halved
  • 1 cup cooked lentils
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • Salt and pepper to taste
Instructions
  1. Roast Brussels sprouts in the oven until crispy, about 25 minutes.
  2. In a bowl, combine cooked lentils and roasted Brussels sprouts.
  3. Whisk together tahini, lemon juice, salt, and pepper, then drizzle over the bowl before serving.

Brussels Sprouts and Cauliflower Gratin

A healthy twist on gratin featuring Brussels sprouts and cauliflower, topped with a light cheese sauce.

Ingredients
  • 1 lb Brussels sprouts, halved
  • 1 head cauliflower, chopped
  • 1 cup almond milk
  • 1/2 cup nutritional yeast
  • 1/4 cup whole wheat breadcrumbs
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Steam Brussels sprouts and cauliflower until tender, then place in a baking dish.
  3. In a saucepan, heat almond milk and stir in nutritional yeast, salt, and pepper, then pour over vegetables. Top with breadcrumbs and bake for 20 minutes.