My Favorite Brussels Sprouts Recipe

Lemme get a quick show of hands.  Who here likes Brussels sprouts?

……….(crickets chirping)

That’s what I thought.

Brussels sprouts rank as one of the healthiest vegetables around, which is of course why no one eats them.

They are basically mini cabbages and are in the powerful Cruciferous vegetable family along with broccoli, cauliflower, kale, collard greens, and others.

Along with vitamins A, C, Folic Acid, and fiber, brussels sprouts also contain three powerful cancer fighting phytochemicals: Sinigrin, Sulforaphane, and Indole-3-Carbinol.
These bad boys have been shown to cause apoptosis (cancer cell suicide), boost DNA repair, and block the growth of new cancer cells.

There are certain vegetables that do not lose their anti-cancer (anti-mutagenic) properties when cooked. Brussels sprouts are one of them! Some others are are eggplant, spinach, pumpkin, garden cress, and chicory greens.

We can’t remember where Micah found this recipe, but  it is our favorite way to prepare brussell sprouts. I could eat this every night!


Cut brussels sprouts in halves or quarters, depending on their size

Put brussels sprouts in a glass baking pan

Add a handful or two of chopped walnuts

Lightly drizzle with olive oil 

Lightly drizzle with maple syrup (or honey)

Who ever came up with adding maple syrup to brussels sprouts is a genius.
The flavors work so well together.

Note: This can also be prepared without oil, drizzle water over the brussels sprouts and add water to the bottom of the pan so they don’t stick.

Bake at 375 for approxmately 25 minutes, or until tender.

Moist, tender, and brown on the edges is what we’re going for.
If you can easily insert and remove a fork, they’re ready.

Prepare and Devour!


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  • Barbara Kilpper

    Chris, thanks so much for the recipe. I love brussels sprouts and this sounds easy – which is always a plus!

    Thanks so much for helping us stay healthy.


  • Chris, I LOVE brussel sprouts and when in season in California I buy them still on the stalk. I saute them in a little olive oil with a splash of truffle oil and add slivered almonds and cranberries at the end.

    I’m going to try your recipe as it doesn’t require attention to stirring. Just prepare, bake and DONE!

    Thank you!

  • Jeanne Newberry

    My daughter and I LOVE brussel sprouts. I have all my life! I don’t put any walnuts or maple syrup (decadent!) on them but I’ll have to try it. I just love olive oil, cracked pepper and salt on them. Great idea though. We’ll try it!

  • Will

    I love Brussel sprouts too. I’ll try this. Is it important to buy Organic ones, as Whole Foods doesn’t have them right now? (I was going to juice some). I really appreciate your blog. God bless you and your family.

  • ericka morton

    Been looking for a clean recipe for these. Thanks!

  • Diane

    Hey Chris, Stage III CC and NED for 2 1/4 years here.

    Here’s another Brussel Sprout recipe!

    Cook sprouts (I steam mine) until tender. Let cool. Chill cherry tomatoes and cut in half if necessary. Mix sprouts with tomatoes and add olive oil. Serve cold as a fancy salad! YUM! I put some oregano on top as a garnish but have used scallions on occassion.

    Can’t wait to try your recipe! We love Brussel Sprouts.

    Be well and God Bless!
    Diane in Georgia

  • John

    Hi chris , why are Brussels sprouts in your list acidic?
    Same for lentils and spices like curry, peppers. Aren’t these suppose to be good for you?

    • Hi John. Some vegetables are more acidic than others, but still have tremendous health benefits. I eat all the ones you mentioned.

  • Good recipe and I do eat brussel sprouts, when I was a kid I didn’t like them but I am older now and it is good for me. Thanks for the info.

  • Silvia

    We do not get brusselsprouts here in Southern part of India. Is there any alternative to this vegetable?

    God bless you Chris and keep you healthy and happy…

    • Hi Silvia yes there is.
      Brussels sprouts are part of the Brassica or Cruciferous family of vegetables. Brassicas contain sulforaphane, a chemical believed to have potent anticancer properties.
      They also contain indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

      Some relatives of brussels sprouts are cabbage, broccoli, cauliflower, turnip, rapeseed, mustard, radish, horseradish, cress, wasabi and watercress. They aren’t necessarily substitues in this recipe, but they are definitely beneficial to eat.

  • beth

    We don’t really eat walnuts in the south – but we do eat pecans. Gonna give those a try.

  • I LOVE roasted Brussels sprouts! I’ll definitely be trying them with a drizzle of maple syrup tonight. I also like them roasted with shallots or onions, pear slices, and several sprigs of thyme.

  • Shauna

    Hi Chris-
    TV was on while i was up late and happened to see you on Ricki, so glad i did! thanks for your work to help others

  • Amy

    Loooove Brussel Sprouts! Can’t wait to try this recipe! (No syrup though!) To fight cancer I also use a spice combo suggested by Dr. Oz that consists of Turmeric, Pepper (to pull the Turmeric through the body) and garlic salt. I use this to season all my vegetables and many other meals.

  • George

    Love Brussel sprouts, but then I am English. My wife is American and her family get up hating them because they weren’t preparing them right. The trick with whole sprouts is, remove outer leaves and cut a cross in the stems, steam for 10 to 15 minutes: delicious.

    Without the cross cut ( about quarter inch) they are like rocks.

    Looking forward to trying this super sweetened version.

  • Thanks for this terrific recipe, Chris. I was just telling my people this morning via Facebook about the fact that Oprah’s “O” magazine (Aug 2013 issue) said that Brussels sprouts are the BEST cancer fighting veggie on the planet.

  • L

    Hi Chris! Looks great!! How do you balance eating the way you do, with what you cook and make for your kids? I don’t have cancer, but I’m really trying to eat plant-based hard core, and I find it hard balancing making meals with veggies raw for myself, with making meals for my toddler too. He likes veggies, but I get conflicted advice from the pediatrician saying he needs meats, dairy, and fats….plus he’s always underweight for his age.

  • Richard

    Thank you Chris…. Thank you for sharing … May God bless you as you minister to others.

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