Tasty Healthy Brussel Sprouts

Tis the season to eat tasty healthy Brussel sprouts. I’m not talking about Christmas, just the fact that this is a vegetable that is harvested during autumn and winter in Northern latitudes.

Brussel sprouts are super-healthy. They are part of the family of cruciferous vegetables – which also include broccoli, cabbage, kale, cauliflower and cress – which all contain anti-cancer and liver-friendly nutrients.

These sprouts have quite a peppery taste and like all cruciferous vegetables, they are best eaten either raw or just lightly cooked.

Brussel sprouts are also a non-starchy vegetable with a low GL - one of the vegetables that you can eat a lot of without it affecting your weight. (See Low GL Carbohydrates)

If you are shuddering at the thought of boiled Brussel sprouts accompanying a turkey dinner, try eating them the way I do – finely shredded and added raw to a salad, or at the last minute to a soup or curry.

I make a lot of soups, curries and casseroles at this time of the year and I love both the added crunch and peppery taste that you get when you top these dishes with raw, finely sliced Brussel sprouts.

Brussel Sprout, Ricotta And Feta Cheese Bake

Here’s another idea for the use of these tasty healthy Brussel sprouts – a Brussel sprout, ricotta and feta cheese bake.

1 tablespoon olive oil

8 Brussel sprouts – outer leaves removed and finely sliced

4 spring onions – finely sliced

1 garlic clove – crushed

2 large handfuls of spinach leaves

4 large eggs

250g, 9oz, ricotta

100g, 3½oz Feta cheese - crumbled

12 small tomatoes (like cherry or plum tomatoes) - halved


  1. 1. Pre-heat the oven to 220C/Fan 200C/gas 7. Add 1 tablespoon olive oil to a frying pan over a medium-hot heat. Once the oil is hot, add the crushed garlic to the pan and stir-fry for a minute, then the finely sliced sprouts and spring onions and fry for a further 30 seconds.  Add the spinach to the pan and stir-fry for a further minute, until the spinach has wilted somewhat. Take the pan off the heat and let the vegetables cool down.
  2. 2. Beat the eggs and ricotta in a bowl, stir in the crumbled feta cheese and season with salt and pepper. Add the vegetable mix to the bowl and mix well.
  3. 3. Lightly butter a medium-sized oven-proof dish, and pour in the egg and vegetable mix. Top the egg and vegetable mixture with the tomato halves. Place the dish in the oven and bake for 15 – 18 minutes – until just set and golden.


Tasty & Healthy Nuggets

“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka

Get delicious and nutritious tips and tidbits in my monthly Newsletter. You will get time-saving cooking tips, ideas for how to make your diet more nutritious and flavourful recipes. 

Subscribe today and you will get an instant download to my Ebook “A Tasty Way to Salsa, Dips & Sauces” which includes new recipes which are exclusive to this Ebook and not on my website.

Click on Tasty & Healthy Nuggets to subscribe..


New Comments! Have your say about what you just read! Leave me a comment in the box below.

Home Page > Healthy Weight-Loss Diary > Tasty Healthy Brussel Sprouts

A Tasty & Easy Way to Healthy Eating

A Tasty & Easy Way to Healthy Eating

This ebook is filled with a combination of healthy ingredients, lots of flavour and a quick way from stove to plate. A combination to make it as easy and tasty as possible for you to have a healthy diet.