Tasty Tuesday: Brussels Sprouts, YUMBO!

You might be wondering, “Kirby, why are you making Brussels sprouts?  I thought Tuesday was supposed to be tasty.”

I made Brussels sprouts for dinner tonight for two reasons:

1. This past weekend, my diet consisted of:

  • Potato pancakes
  • Hefeweizen
  • Pizza
  • A quesadilla
  • Mai Tais
  • Hash browns
  • Another quesadilla
  • A boat of curly fries (it was literally a giant mass of curly fries in the shape of an oil tanker).
  • Diet Pepsi

2. Brussels sprouts are actually very delicious!*  They have a bad reputation because of whiny kids’ slanderous complaints over the years; but Brussels sprouts are quite tasty, along with being super nutritious.

Roasting is definitely the best way to wrangle Brussels sprouts.  This concoction is nothing fancy; but it’s a yummy way to heal your body after a weekend of primarily beige foods.

Brussels Sprout, Chickpea, and Cranberry Bake


– about 2 cups Brussels sprouts, stems removed and quartered

– about 1 cup canned chickpeas

– 1/4 cup dried cranberries

– 2 garlic cloves, minced

– 1 Tbsp extra virgin olive oil

– a squeeze of lemon juice

– sea salt and fresh ground pepper to taste

– 2 Tbsp whole wheat breadcrumbs

– 3 Tbsp grated Parmesan cheese

– pinch of salt and pepper


Preheat oven to 400 degrees F.

Mix Brussels sprouts, chickpeas, cranberries, garlic, oil, and lemon juice in a large bowl.  Sprinkle with salt and pepper, and transfer to a baking dish.

In a smaller bowl, mix together breadcrumbs, cheese, and seasoning, and sprinkle over the mixture in the dish.

Roast at 400 for 35-40 minutes.

Remove from oven, let cool for 5 minutes, then chow down.

*I would like to clarify something: while Brussels sprouts are good, they are in no way better than pizza or quesadillas.


1 Response so far »

  1. 1

    yosoyblog said,

    I eat Brusshels at least once a week. I roast them too and I just top them with sea salt and SHIT TONS of garlic powder. NOM

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