not your standard brussels sprouts.

So, I admit it—I hated brussels sprouts up until about a year and a half ago. I only really tried them once growing up and decided I didn’t like them but also partly because they were never made to taste that great.

I saw these amazing stalks at the farmers market and had to get one— you just don’t see them like brussels sprout stalkthis in the grocery store. They are pretty large but it is fun to pop the brussels sprouts off the stalk.

This is how I now like my brussels sprouts— and they have come into heavy rotation lately in my kitchen.


  • 1 stalk of brussels sprouts (or a bag from the store)
  • 4 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • cranberries
  • almond slices


Pre-heat your oven to 350 degrees. Rinse the brussels sprouts and cut them in halves (even in quarters if you have some large ones).  but on a baking sheet and drizzle olive oil over them along with balsamic vinegar. Mix them around so they are all coated. Put into oven and cook for about 10 minutes; check and stir them around some more. After another 5-10 minutes they should be done.

I like to put them over quinoa and sprinkle in cranberries and crunched up almond slices. Try it out— if you didn’t like them before you might now.