Sliced Brussels Sprout
Brassica oleracea var. gemmiferaClinical Encyclopedia
Sliced Brussels sprouts are a nutrient-dense vegetable known for their high vitamin C and K content, as well as their potential anti-cancer properties. They are low in calories and high in fiber, making them an excellent addition to a balanced diet.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed steamed or roasted to preserve nutrients; avoid overcooking to maintain texture and flavor.
Smart Selection & Storage
Look for firm, compact sprouts with a vibrant green color and no yellowing or wilting.
Keep them in a cool, dry place or refrigerate in a perforated bag to maintain freshness.
Myths vs Realities
MythBrussels sprouts are only for winter.+
MythCooking Brussels sprouts destroys all their nutrients.+
MythAll Brussels sprouts taste bitter.+
Healthy Recipes
Sliced Brussels Sprout Salad with Citrus Vinaigrette
A refreshing salad featuring thinly sliced Brussels sprouts, topped with a zesty citrus vinaigrette that brightens up the dish.
- 2 cups sliced Brussels sprouts
- 1 orange, juiced
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper to taste
- 1/4 cup toasted almonds
- 1. In a large bowl, combine the sliced Brussels sprouts and toasted almonds.
- 2. In a small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper.
- 3. Pour the vinaigrette over the Brussels sprouts, toss well, and serve immediately.
Brussels Sprout and Quinoa Bowl
A wholesome bowl packed with protein-rich quinoa and sautéed Brussels sprouts, drizzled with a tahini dressing.
- 1 cup cooked quinoa
- 2 cups sliced Brussels sprouts
- 1 tablespoon olive oil
- 1/4 cup tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a skillet, heat olive oil over medium heat and sauté the sliced Brussels sprouts until tender.
- 2. In a small bowl, mix tahini, lemon juice, salt, and pepper with a little water to thin it out.
- 3. In a serving bowl, layer the quinoa and Brussels sprouts, then drizzle with tahini dressing before serving.
Roasted Brussels Sprouts with Garlic and Parmesan
Crispy roasted Brussels sprouts tossed with garlic and a sprinkle of Parmesan cheese for a savory side dish.
- 2 cups sliced Brussels sprouts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1. Preheat the oven to 400°F (200°C).
- 2. Toss the sliced Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
- 3. Roast for 20-25 minutes until crispy, then sprinkle with Parmesan cheese before serving.
Brussels Sprout and Chickpea Stir-Fry
A quick and nutritious stir-fry combining Brussels sprouts and chickpeas with a hint of soy sauce and sesame oil.
- 2 cups sliced Brussels sprouts
- 1 can chickpeas, drained and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Green onions for garnish
- 1. In a large skillet, heat sesame oil over medium heat and add the sliced Brussels sprouts.
- 2. Stir in the chickpeas and ginger, cooking until Brussels sprouts are tender.
- 3. Add soy sauce, toss to combine, and garnish with chopped green onions before serving.
Brussels Sprout and Apple Slaw
A crunchy slaw made with sliced Brussels sprouts and sweet apples, dressed in a light yogurt-based dressing.
- 2 cups sliced Brussels sprouts
- 1 apple, julienned
- 1/4 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 1. In a bowl, combine the sliced Brussels sprouts and julienned apple.
- 2. In a separate bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper.
- 3. Pour the dressing over the slaw, toss well, and serve chilled.
Brussels Sprout and Sweet Potato Hash
A hearty hash featuring diced sweet potatoes and sliced Brussels sprouts, perfect for a filling breakfast or brunch.
- 1 cup diced sweet potatoes
- 2 cups sliced Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 eggs (optional)
- 1. In a skillet, heat olive oil over medium heat and add diced sweet potatoes, cooking until tender.
- 2. Add sliced Brussels sprouts, paprika, salt, and pepper, cooking until Brussels sprouts are tender.
- 3. If desired, crack eggs on top and cover until eggs are cooked to your liking.
Brussels Sprout and Lentil Soup
A nourishing soup made with sliced Brussels sprouts and lentils, seasoned with herbs for a comforting meal.
- 1 cup sliced Brussels sprouts
- 1 cup cooked lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a large pot, sauté onion and carrots until softened.
- 2. Add vegetable broth, sliced Brussels sprouts, lentils, thyme, salt, and pepper.
- 3. Simmer for 20-30 minutes until all vegetables are tender, then serve warm.
Brussels Sprout Pizza with Goat Cheese
A unique pizza topped with sliced Brussels sprouts and creamy goat cheese, baked to perfection for a healthy twist on a classic dish.
- 1 whole wheat pizza crust
- 2 cups sliced Brussels sprouts
- 1/2 cup goat cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the oven according to pizza crust instructions.
- 2. Toss sliced Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- 3. Spread Brussels sprouts over the pizza crust, crumble goat cheese on top, and bake until golden.
Brussels Sprout and Feta Stuffed Peppers
Colorful bell peppers filled with a mixture of sliced Brussels sprouts, feta cheese, and quinoa for a nutritious and vibrant dish.
- 4 bell peppers, halved
- 2 cups sliced Brussels sprouts
- 1 cup cooked quinoa
- 1/2 cup feta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix sliced Brussels sprouts, cooked quinoa, feta cheese, olive oil, salt, and pepper.
- 3. Stuff the mixture into halved bell peppers and bake for 25-30 minutes until peppers are tender.
Brussels Sprout and Mushroom Risotto
A creamy risotto featuring sliced Brussels sprouts and mushrooms, creating a rich and satisfying dish that's still healthy.
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced Brussels sprouts
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 tablespoons Parmesan cheese
- Salt and pepper to taste
- 1. In a pot, heat vegetable broth and keep it warm.
- 2. In another pan, sauté onion and mushrooms until soft, then add Arborio rice and stir for 2 minutes.
- 3. Gradually add warm broth, stirring constantly until absorbed, then mix in sliced Brussels sprouts and Parmesan cheese before serving.
Frequently Asked Questions (FAQ)
How do I select fresh Brussels sprouts?
Choose firm, bright green sprouts that are tightly closed and free from blemishes.
Can I eat Brussels sprouts raw?
Yes, raw Brussels sprouts can be eaten in salads, but cooking them enhances their flavor and digestibility.
How should I store Brussels sprouts?
Store unwashed Brussels sprouts in a perforated plastic bag in the refrigerator for up to a week.
Are Brussels sprouts good for weight loss?
Yes, their high fiber content helps keep you full, which can aid in weight management.
What nutrients are in Brussels sprouts?
They are high in vitamins C and K, folate, and contain minerals like potassium and iron.
How can I cook Brussels sprouts to reduce bitterness?
Roasting or sautéing with olive oil and seasoning can enhance their natural sweetness.
Can Brussels sprouts cause gas?
Yes, they contain fiber and certain carbohydrates that can lead to gas in some individuals.
What are the health benefits of Brussels sprouts?
They are rich in antioxidants, support digestive health, and may have anti-cancer properties.