CZ cooks: “So, you think you don’t like Brussels sprouts?”

By Claudia Zapata | 2013-04-24 08:00:59 | 20 Comments


Confession: I didn’t like Brussels sprouts until a couple of years ago.

My mom never prepared them, and I have vague memories of trying Brussels sprouts at a friend’s house. I thought they were bitter, or in the words of a 10-year old, “gross.”

Now, they might be my favorite vegetable.

Prepared properly, Brussels sprouts are what my husband calls “flavor bombs.”

Prepared properly means two things – trimming the stem, which gives Brussels sprouts that bitter taste, and not overcooking, which can also make them bitter. And all sorts of mushy.

If cooked until tender-crisp, and drizzled with a little love and flavor, Brussels sprouts are simply delicious.

A member of the brassica family, along with broccoli, Brussels sprouts contain potent cancer-fighting chemicals and are chock-full of fiber, vitamin C, and vitamin K.

I love Brussels sprouts when they’re sautéed (blanch first), and grilled (use similarly-sized sprouts on a skewer), but my favorite way to enjoy  them is roasted, so they take on a nice caramelization. Sometimes, I’ll keep it simple – olive oil, garlic and salt, but most of the time, I make what my family now calls my “So, you think you don’t like Brussels sprouts?” recipe.

This dish will turn the most hesitant, the pickiest, the “there’s-no-way-I-am-eating-Brussels-sprouts” eater into someone who asks for seconds.

It’s true. Not that I’m counting, but this recipe has converted our 14 year-old daughter (who incidentally, closed her eyes for her first taste test), my brother, one of my best friends, my best friend’s daughter, and the pickiest person I know, my “I don’t eat green things” niece (full disclosure: I told her they were mini-lettuce heads).

This is one of my go-tos, and as with all of my go-tos, it’s super easy to prepare. Originally passed on by friend and fellow registered dietitian, Andy Bellatti, it requires only three ingredients: the sprouts, quality olive oil, and a good teriyaki sauce.

If your sprouts are small, you will want to keep them whole, but still trim the stem and remove the outer leaves.




1 pound fresh Brussels sprouts, trimmed, sliced vertically, and washed

1 tablespoon olive oil

2 tablespoons Teriyaki (I like Soy Vey’s Very Veri Teriyaki, available at Whole Foods)


Preheat oven to 375 degrees.

To prep the Brussels sprouts,  trim the stem, remove the outer leaves, wash, and slice vertically.


Place in a shallow roasting pan and toss with the olive oil and teriyaki sauce. Mix well. I like to place the sprouts leaves side up.

photo 5

Roast in the oven for 15-20 minutes (more for larger sprouts), stirring once or twice until they are crisp-tender. Avoid overcooking.

photo 2

Enjoy, and be ready when they ask for seconds.

20 responses to “CZ cooks: “So, you think you don’t like Brussels sprouts?””

  1. Sean says:

    Yum! Looking at those makes me hungry. I’ll take a large order pls.

  2. Leslie Mouton says:

    Okay, I’m going to try them!!!

  3. Leah N. says:

    We already love brussels sprouts, but i’m always looking for a new way to make them! Thanks Claudia 🙂

  4. Lydia says:

    I have been wanting to learn how to love brussel sprouts. Sounds like the perfect recipe for me to try!

    • admin says:

      Hi Lydia,
      Thx for posting. Sorry I missed your comment. Let me know if you tried the recipe!

  5. Cindy M says:

    Richard claims to hate Brussels Sprouts as well, so I’ll try this. Thanks for the tip!

  6. Debbie F. says:

    This is really good! I’ll make this many times. Found it on Pinterest. 🙂

  7. admin says:

    Thanks, Debbie. It’s one of my go-to dishes!

  8. Kathy E says:

    Made these tonight and 5/5 Elliotts loved them! Will definitely make again.

  9. admin says:

    Yay! xo

  10. Nedy Aguilar says:

    Two combinations i like, simple to prepare and good for you.

  11. Margaret says:

    These are delicious! I made a large batch, to have leftovers. Last night, I heated up some for an appetizer, put them on the coffee table and turned my back. They had vanished! Whether the poodle or maltipoo, our pups loved them too!

  12. Haley Rodriguez says:

    Oh no – I’m out of teriyaki sauce! We’ll see how it goes with salt, pepper and garlic… They’re in the oven now!

  13. Dacia says:

    Tried them once and vowed not to try them again but these were delish! Will definitely make them again! Thx!

  14. Marie Fievet says:

    Just the info I was searching for.
    However, major problem in that I do not use any type of soy product, ever!
    Is there another product that I could use instead and still come close to the results you have had in making Brussels Sprouts truly enjoyable for all? Many thanks, Marie

    • Claudia Zapata MS, RD says:

      Hi Marie,
      Belated thanks for your note which I just saw. So sorry for the late reply! Try them tossed in avocado oil and garlic slivers or shallots and roast until crispy. I’ve also made skewers and grilled them which is delicious. One key to getting your family (or anyone) to like them is to remove the outer leaves. Good luck, and thanks again!

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