EATING PLANTS: easy brussels sprouts that taste good

Easy Brussels Sprouts that taste good jellybeantrail dawn garnette

Brussels sprouts seem to evoke a somewhat unpleasant reaction, of varying degrees, in people who swear they don't like them. "My Grandma used to make them when I was a kid and I hated them!" 

Confession: I was one of those people.

But when I adopted a plant based diet I became more willing to try foods I had once thought I didn't like. Things like raw peppers, squash, avocado, mushrooms and you got it...Brussels Sprouts. It's funny how it came about. I had already discovered that I actually love cabbage and my unwillingness to try it again previously was simply due to a bad experience with some poorly prepared cabbage rolls (I'm getting chills just thinking about it). So when looking around the market after grabbing some greens and a head of cabbage I passed the bin of Brussels. I stood there looking at them and then looking back at the cabbage, and then back again at the sprouts...AND back again at the cabbage. This went on for few more cycles. Silly, I know. My brain was having some difficulty processing this for some reason. And then, cue the light bulb.... THEY LOOK LIKE BABY CABBAGES.

Hmmmmm. I must like them.


I called my husband over to share my attempt to reconcile this new discovery. I ran all of this by him, I needed another opinion. I got the Yessssss and then the you crazy mama look. Apparently I didn't discover this concept.

The Brussels sprouts came home with us. Now, I seek them out. Mind blowing. I know.


Prepare the Brussels sprouts by removing any yellowing leaves or brown spots. Cut the stem end off and slice in half - top to bottom.

Method 1 - STEAM
  • Brussels sprouts 1 lb/454g
  • 1/4 Onion, chopped
  • 2 - 3 cloves Garlic, chopped
  • 1/4 c Water
  • Salt if desired
Place the onion, garlic and water (with salt if desired) in a low saucepan. Cover and bring to a boil. Reduce to low heat. Add the brussels sprouts. Cover and let steam for 6-7 minutes, tossing halfway, until bright green and tender. Serve immediately.

Method 2 - SAUTE
  • Brussels sprouts 1 lb/454g
  • 1 TBSP Extra Virgin Olive Oil or Grapeseed Oil or Avocado Oil, etc or a vegan butter.
  • 1/4 Onion, chopped
  • 2 - 3 cloves Garlic, chopped
  • Black Pepper to taste
  • Chili flakes to taste
  • Salt if desired
Heat oil in a low saucepan over medium heat. Add onion and garlic, saute just until soft. Add brussels sprouts and sprinkle with black pepper, salt if desired and chili flakes. Reduce heat slightly and continue cooking for 7 - 8 minutes, tossing occasionally, until bright green and tender. Serve immediately.

These little guys are packed with Vitamins A, C and B6 plus Iron, Calcium and Magnesium. 1 cup of cooked Brussels sprouts have about 4g of fibre.