Those poor brussels sprouts.  They have been the butt of numerous jokes and many turn their noses up at the mere mention of them. But, I assure you, we can change all that.  Besides, have you noticed brussels sprouts on all the menus at trendy restaurants lately?  They are rather, shall I say, in the “popular crowd” now and perhaps even “in demand” at social gatherings!


Learn why brussels sprouts can do so much bodily magic and try this fantastic & easy recipe tonight that everyone (even veggie haters) will love!


However, many of those trendy brussels sprouts dishes are laden down with lots of high fat and nitrate-containing meats or other unhealthy preparations.  But, you really do not need to do all that to enjoy them and convert those naysayers to downright addicts of the healthiest kind.  Check this out!


First, just a few words to let you know why brussels sprouts are a healthy, healthy choice and why you should do your part in converting the haters:


1.  Brussels sprouts make you look younger! Thanks to the high dose of Vitamin C levels, sprouts help in collagen making and reducing sun damage.

Don’t miss this:  Anti-aging habits you can easily adopt now and should!

2.  Brussels sprouts are in the top 20.  The ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to caloric content, places it high on the list to eat often!

Don’t miss this: Many other healthy vegetable recipes that you should place on your plate.

3.  The sulfur in them is a cancer fighter and preventer. Consuming high amounts of cruciferous vegetables like brussels sprouts has been associated with a lower risk of cancer because of the sulfur-containing compounds (namely sulforaphane).

4.  Brussels sprouts are green for a reason. They contain a high amount of chlorophyll, which can block damaging free-radicals in our body.

Don’t miss this:  There are lots more reasons to eat green for your health.

5.  They filter harmful rays.An antioxidant in brussels sprouts, zeaxanthin, filters out harmful blue light rays potentially warding off macular degeneration.

Don’t miss this: Other amazing tips on what to eat to improve eyesight.


There are four easy tips to get your brussels sprout making off to a great start by choosing the best:

1.  Ask the right questions. 

If you are lucky enough to purchase your brussels sprouts through a grower directly at a farmers’ market or elsewhere, ask the grower if they were picked AFTER the first hard frost.  If so, pile them in your basket as brussels sprouts are best then as they react to cold temperatures by producing sugars making them extra delicious. (Tip; Frost can occur earlier in the country where many farms are located than in the city or suburban areas.)

Don’t miss this:  Check out my other helpful tips in my free mini-farmers’ market guide here to get the most of out it.

2.  Choose fresh, heavy, compact and tight.  

Rummage through and choose sprouts that feel heavy for their size, bright in color with no yellowing leaves, compact and hard if you give a slight push.

Don’t miss this  How to always make everything you make taste so much better.

3.  Small packages are sweet. 

Smaller sprouts tend to be sweeter-tasting, while larger sprouts have a stronger and more cabbage-like flavor.

4.  Stemless save time and effort.

I have not found a difference in taste on or off the stem and frankly, thought getting them off the stem was too much work.  Brussels sprouts keep for several days in the produce section of your refrigerator.


Pretty much anything tastes great on a grill, so why not brussels sprouts?  Give it a go!  You (and anyone you serve it to) won’t be sorry.

Serves 4


  • 32 small, fresh brussels sprouts (remember: smaller are sweeter)
  • 2 generous tablespoons high heat oil like avocado oil
  • 1 teaspoon pink salt
  • 1.5 teaspoons crushed red pepper flakes
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • pinch of dried thyme
  • 1.5 teaspoon celery seed
  • 2 heaping teaspoons organic lemon zest
  • 2 tablespoons Parmesan cheese grated or nutritional yeast

Now do this

  • Rinse and dry the sprouts.
  • Slice off the stem ends and cut a shallow X into the stem end before cooking so that the heads will cook quickly and evenly.
  • Boil in lightly salted water for 3 minutes and immediately place in a bowl of ice water to stop the cooking.   Note: You may skip this step and go directly to making the seasoning step but this pre-cook does guarantee even cooking and is nice if you are entertaining and want to do up to this step ahead.
  • Drain and dry the sprouts well.
  • Combine oil and rest of ingredients except for lemon zest and Parmesan cheese or nutritional yeast in a bowl and mix the seasonings well.
  • Toss sprouts into the bowl and coat well. Reserve bowl with seasonings.
  • Using a vegetable grate, place sprouts on hot grill turning every two minutes on each side.
  • Remove from the grill.
  • Add lemon zest and Parmesan cheese or nutritional yeast to the seasonings and mix well.
  • Toss grilled sprouts to re-coat with seasoning.
  • Taste and adjust seasonings.
adapted from Food 52 Recipe Winner


Click here for some of my favorite kitchen tools I use to grill these brussels sprouts and many other healthy recipes, too:


So, Team Brussels Sprouts at your house or no?  Willing to change any minds?



I don't think I've ever had a brussel sprout, might have to give this recipe a try
Thanks for sharing at Funtastic Friday!

Ah! You should try it, Chris! It would be a really healthy veg to rotate in your diet. Thanks for popping in!

Who would have thought that Brussels sprouts would make the TOP 7. This post did so it will be FEATURED in the next party. Well done. Fridays Blog Booster Party #29

Just pleased it did!, Kathleen! They are so good for us and plenty of good ways to prepare them!

I must say that recipe does make me think that Brussels sprouts may be worth a try.
Fridays Blog Booster Party #29

Oh, Kathleen, I really think you should! It is easy and delicious!

I just converted last weekend, actually! This recipe looks equally delicious, and I can't wait to try it. Thanks so much for the helpful tips and recipe!

Hi Danielle – Good for you. Your body will be happy about that and do try this grilled version to switch it up! Thanks for adding in!

I used to have brussel sprouts all to myself but apparently it's an acquired taste because now my whole family loves them … meh! Visiting from the #BlogBoosterParty 🙂

Wonderful, Annette! That is good news for all! Thanks for the funny story!

This recipe sounds really good! I love Brussel sprouts, but could never get my family to eat them until a kind older lady at the commissary told me how to cook fresh ones – no more frozen! What a difference! We eat them about once a week here, sometimes more! I simply "roast" then in a skillet with a little olive oil, salt and a pepper medley, and add a little parmesan cheese. But I would love to try something new, so thanks for sharing this! #FridayBlogBooster

Fresh is the way to go if you can get your hands on them, Wendy. I agree! Thanks for popping in! Love to hear everyone's thoughts.

Haha these are great tips! I love brussels sprouts but it took a bit of convincing to get my husband on board!

Oh, but glad he is, Liz! Good job working on that!

LOVE Brussels sprouts! I usually roast them or brown them on the stove but this grill recipe looks great!

You are lucky you love them as they are wee-little powerhouses of goodness for you! Your methods to make them sound good as well.

You had me at Health Benefit #1 and also Pink Salt! Thanks for sharing!

Yes, the food we eat does show up on our face! Ha! Pink salt – yes – all those minerals! Thanks for your fun comment!

I have not eaten Brussels sprouts for years… I have heard they are so good grilled… now that I know they help you look younger I will be purchasing some. We have a great little farmers market close by that I will be checking them out for the most fresh ones xox

Great, Launna. Perhaps I have convinced you to try sprouts again! Please do and let me know how it went! Thanks for coming by.