Holiday Brussel Sprouts

Brussels sprouts are these cute little cruciferous vegetables that resemble mini cabbages and are a staple vegetable served at holiday meals.

Brussel sprouts are especially rich in vitamin K, which is necessary for bone health and blood clotting. They are high in vitamin C, an antioxidant that helps promote iron absorption, very important for women, they are low in calories, high in fiber which is great for your gut health and very rich in antioxidants, compounds that promote overall health and help prevent damage to your cells. For such cutie pies they do provide a lot of goodness for our bodies.

They are super easy to prepare a multitude of ways but this is my favorite. I use equal measurements of tumeric and ground cinnamon. This combination of spices actually provides a warm and almost sweet flavor to the sprouts. The tumeric has many anti-inflammatory and antioxidant benefits. It also aids with lowering triglyercerides (think cardiovascular health) and protects against cognitive decline (think brain health). The cinnamon also provides antioxidants and has anti-inflammatory benefits, helps combat bacterial infections, helps fight diabetes, defends against neurological disorders, helps lower cancer risk and well, just tastes very delicious.

So, as I said, this is a very easy recipe to prepare. You just need a few ingredients, a mixing boxl, a rimmed baking sheet, parchment paper and of course your oven. Very useful hint: since tumeric stains a very bright yellow, I use a paper towel to clean my mixing bowl and not my dish sponge. That way you just throw away the paper towel and no yellow stains.

Okay, so let’s just to the recipe:

Holiday Brussel Sprouts

Serves 6

Preheat oven to 375 degrees fahrenheit/190.55 celsius

1 pound brussels sprouts

3 tablespoons extra virgin olive oil

1 teaspoon ground tumeric

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Preheat your oven. Wash the brussel sprouts. Trim the ends and cut the sprouts in half. Set aside.

In a medium mixing bowl, place the olive oil, tumeric, cinnamon, salt and pepper. Mix until combined. Add in the sprouts and gently mix to coat the sprouts.

Line a rimmed baking sheet with parchment paper. Gently spill out the sprouts and spread onto the sheet. Make sure the cut side is up of the sprouts. Place in the preheated oven for 30-40 minutes. After 30 minutes check on your sprouts. If they are darkened brown, they are down. If not, cook to the 40 minutes time.

Remove from oven and sprinkle with some more salt.



2 Comments Add yours

  1. Sydney says:

    These look delicious

    1. Yvette says:

      Thank you SYDney!

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