11 Uses of The city Sprouts Under 350 Calories


How To Cook Garlic Roasted Brussel Sprouts | Quick Recipe | Rockin Robin Cooks

Video taken from the channel: Rockin Robin Cooks


How to make Garlic Butter Brussels Sprouts

Video taken from the channel: In The Kitchen With Gina Young



Video taken from the channel: NOT ANOTHER COOKING SHOW


How to grow brussel sprouts from seed 11 weeks

Video taken from the channel: Garden with X



Video taken from the channel: Nicole Burgess


Brussels Sprouts 3 Ways | LOVE YOUR VEG!

Video taken from the channel: The Happy Pear


Cooking Light Live | Cheesy Egg Nests With Brussels Sprouts | Cooking Light

Video taken from the channel: Cooking Light

11 Ways to Use Brussels Sprouts Under 350 Calories | MyFitnessPal November 2019 Try the versatile root vegetable paired with eggs for breakfast or chicken for dinner. Pics of: Brussel Sprouts Oven Recipe 350. 11 Ways To Use Brussels Sprouts Under 350 Calories Myfitnesspal Make Perfectly Roasted Brussels Roasted Brussels Sprouts Easy Oven Simplyrecipes Com Best Roasted Brussels Sprouts Eight Ways Tips For Cripsy. Brussel sprouts also go great with grilled seafood, like salmon or scallops, or lean beef. For vegetarians, Brussel sprouts make a great addition to a hash, omelet.

Additionally, Brussels sprouts also contain a high amount of chlorophyll, which has been shown to have anti-aging and antioxidant properties and may help block carcinogenic effects of cells. 2. Provide Bone-Building Vitamin K. Brussels sprouts are one of the top vitamin K foods around. Sautéed Brussels Sprouts with Herbs.

Add a tablespoon of fresh herbs to your sprouts at the end. I used parsley, but cilantro and mint would be delicious too. Pan Fried Brussels Sprouts with Parmesan. Toss a handful of Parmesan over the sprouts at the end. Feta and goat cheese are other, super tasty options.

Sautéed Brussels Sprouts with. Instructions. Preheat oven to 400 degrees F. Place the sliced brussels sprouts on a heavy rimmed baking sheet. Add garlic, drizzle with oil, and add salt and pepper to taste. Satisfy your bacon cravings in under 350 calories with these 11 sizzling recipes!

11 Not-So-Unhealthy Bacon Recipes Under 350 Calories. chevron_left PREV: 11 Low-Calorie Alcoholic Drink 11. Balsamic Bacon Brussels Sprouts | Cook Smarts. There are 38 calories in 1 cup of Brussels Sprouts. Get full nutrition facts and other common serving sizes of Brussels Sprouts including 1 sprout and 1 oz. Brussels sprouts belong to the cancer fighting cruciferous family.

They were developed near their namesake city of Brussels, Belgium. They grow in rows of sprouts on a long, thick stock. Healthy Benefits Brussels sprouts contain good amounts of vitamin A, C, folic acid and fiber. Shopping Tips.

These 350-calorie (or less) dinners are ready in only 30 minutes. Ginger Halibut with Brussels Sprouts. I moved to the United States from Russia and love cooking Russian food for family and friends.

Halibut with soy sauce, ginger and pepper is a favorite. I’m always looking for new and interesting ways to use.

List of related literature:

An equivalent amount of french fries (200 g cooked in vegetable oil) provides almost three times as many calories: 632 calories; fat, 33.2 g; sodium, 432 mg; and vitamin C, 20 mg (See also ACRYLAMIDE; CONVENIENCE FOOD; FRIED FOOD.)

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

This and bone 4–8 y 55* ND brussel does not mean that metabolism sprouts, there is no potential for Males cabbage, adverse effects resulting 9–13 y 60* ND plant oils and from high intakes.

“Remington: The Science and Practice of Pharmacy” by David B. Troy, Joseph Price Remington, Paul Beringer
from Remington: The Science and Practice of Pharmacy
by David B. Troy, Joseph Price Remington, Paul Beringer
Lippincott Williams & Wilkins, 2006

Brussels sprouts contain almost 90% water and are low in calories.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Meanwhile, heat 1 teaspoon of olive oil in small, nonstick pan for 1 minute on medium heat, and then add the Brussels sprouts.

“The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles” by Tracy Lockwood Beckerman
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles
by Tracy Lockwood Beckerman
Ulysses Press, 2019

VARIATIONS: You can use broccoli or cauliflower florets instead of Brussels sprouts.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Toss 10 ounces trimmed and thinly sliced Brussels sprouts with 2 teaspoons extra-virgin olive oil and ¼ teaspoon salt.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

(2) For plant stanol esters: (i) Foods containing at least 1.7 g per serving of plant stanol esters, eaten twice a day with meals for a total daily intake of at least 3.4 g, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

“Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)” by Office of the Federal Register (U.S.)
from Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)
by Office of the Federal Register (U.S.)
Office of the Federal Register, National Archives and Records Service, 2008

Take a look at the listing on page 173 for Brussels sprouts.

“Potatoes Not Prozac: How To Control Depression, Food Cravings And Weight Gain” by Kathleen Desmaisons
from Potatoes Not Prozac: How To Control Depression, Food Cravings And Weight Gain
by Kathleen Desmaisons
Simon & Schuster UK, 2012

Brussels sprouts are low in calories but high in fiber, vitamins, antioxidants, and minerals.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Brussels sprouts have always been a favorite of mine, but I used to eat them with low-fat butter.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • I usually try to avoid this channel bc I can’t take the exaggerated personalities, but I have to say the recipes are innovative & you can still enjoy this video by muting and turning on the captions. It ensures you still support them and are able to get a lot of good ideas in exchange.

  • I love Brussels sprouts. I’ve got to get into the kitchen to try this.You making cooking so enjoyable, not feeling like a chore! Thanks Gina!

  • I used to have a microwave oven and I spooned out 1/2 tsp olive oil, dried french/Italian herbs, 1/4 cup water; 3 minutes. Squirted lemon juice and only I would like this; small amount of raw garlic, think Tamari had a small part to play. Was not fully vegan at the time, but used to eat this 2x wk, with homemade rye bread and melted goat cheese from a friend. Not perfect, but not a fan of roasted sprouts. My mum used to do wicked things with Kohlrabi (you know right word). A world of amazing veg out there, carry on dudes!

  • I have started the keto journey again, the 3 week starts today and I have lost 14.3 pounds. I hate all physical exercise..I’m lazy by nature! I have no excuses and I have all the time in the world. I’m lazy by nature! Unfortunately, this has always been the case, but this may change in the future. reduced weight makes it easier to move so then maybe… we’ll see!
    love from Sweden <3

  • I would roast the garlic whole and then squirt it over the sprouts and mix in. Because the word is out about getting high off garlic. Google it. Love the recipes guys thank you so much.

  • Your videos have ZERO energy! You talk too much and your videos are too long! There is no reason for a Brusssel sprout video to be 10 minutes long.

  • My family loves brussel sprouts. I use fresh, the large ones. After I trim and clean them, I cut them in half and put them in a bowl. Drizzle them with olive oil, season with onion powder,garlic powder, salt and pepper with a light drizzle of honey. I toss them in the bowl to coat well. I place them on a rimmed cookie sheet to roast in a 375 degree oven. watch closely after 20 minutes. meanwhile, I cut up and saute 4 or 5 slices of bacon. While the bacon is cooking i dice a small onion. when the bacon is crispy I remove it from the skillet to drain on a paper towel. I pour off the bacon fat except about a tablespoon. I saute the onion in the bacon fat. I put the bacon and the onion on the pan with the brussel sprouts toss together and serve. Yummy!

  • I think this would be a great keto dinner except not sure about the raisins, maybe too much sugar. I’m watching for good keto recipes. This looks great. Ty, Gina. Another great recipe and I love biting into garlic. I’m kinda a garlaholic lol. ��

  • Dudes! I’m a huge fan of your channel, eagerly taking notes off of some excellent reipes. I have question for this particular video: Can this be done without the use of vegde or coco oil? I’m trying to blend some ideologies b/w forks-over-knives, gluten-free, and Happy-Pear Gong Fu to create an entire year’s worth of staples for personal use! Any advice or suggestions appreciated! Keep on your vegan mission! Big ups!

  • Can you show us how to cook. Cranberry sauce. For these sprouts s I don’t want that stuff in the shops.. Your looked delicious ��
    Loved all those sprouts yum yummy yum ��������

  • Man what a great recipe! Not many people like Brussels sprouts but you made them to where anyone will like them! I have to say that my favorite Christmas movie would be Polar Express!! I know, I am a kid at heart!

  • I’m loving dairy free. Everything looks great. I still haven’t gone back to the gym. Just working out at home. I’m still weary but I think I will soon.

  • The Brussels sprouts you’re using are really clean… as sold in Europe, cleaning up the stalks and removing the outer leaves, before getting them cut up even, would be a major part of your prep.

  • Hey Gina love you and your family soooo much! Love your recipes especially that tomato cucumber onion and vinegar salad. YUMMY! However…�� there is a world of difference in the texture of frozen and fresh brussel sprouts. I love them but I can’t eat the frozen ones because they end up slushy and watery while the fresh ones are a little crunchy. Imagine using frozen cabbage as opposed to fresh cabbage. Love the sear you’re talking about. But you don’t want to boil them at all because they will get soggy as opposed to a little crunch. Just a hint but girl I love all your recipes, black eyed peas, etc.

  • Gina, thanks for sharing this recipe. I have never had brussel sprouts.I will try it tomorrow when I baked my chicken breasts. I will use turkey bacon as I don’t eat regular bacon.

  • Omg thank you so much I’m trying to eat healthier and I bought so brussel spouts and did not no how to cook them and they were nasty but I’m going to do them like this next time thank u so much actually I have some left over in the fridge I’m going to try it tomorrow

  • The green bean casserole and the brussels sprouts and the sweet potato casserole makes good side dishes for Thanksgiving and �� Christmas.

  • Can we have a video of how you’re cleaning your cutting board between shots, and maintaining it in general? Your recipes are great, but I’m in awe of the shape your board is in despite everything you’re doing on it.


  • Such an underrated channel. Your production level is great and your recipes are always solid, keep it up! As far as a favorite Christmas movie I have to watch National Lampoon’s Christmas Vacation every year.

  • My husband bought a frother like that about 4 months ago…we use it to make keto salted sweet cream foam (like at Starbucks) since he loves the sweet cream foam.

  • it’s easier if you marinated it before at least for an hour.
    so delicious just cut them.in half put in a bag with salt and sugar that’s important some.pepper red pepper flakes and lot.of crushed garlic and mix it up 😉

  • My Walmart was out of Mann’s too. They do carry a replacement though, market side super blend…it where all the precut veggies are. Thanks for the motivation!

  • I know I’m trying this next week. My husband is a huge fan of brussel sprouts and I think he’ll love these. Thank you once again Gina for an awesome recipe!!!!

  • Thank you girl❤️. Needed to hear you telling us to just get it donenothing is easy and overnight. You are my motivation when I feel overwhelmed. Looking fierce ������������

  • Nicole, thank you for more great motivation and words of encouragement! I’m 91 down and so anxious to hit 100! I’m waiting patiently for your cookbook..love ya girl!❤️

  • Gina God bless you with your cooking love these videos have wrote you twice before I just enjoy your cooking I just have to thank you again.Please keep it going,you are a sweetheart love ya Ignatius

  • Omg I was thinking it was just me but ever since going dairy free my taste buds have been changing. Yesterday I went to drink a bang and yuck (my favorite flavor too) it was so sweet, after 3 sips I just dumped it ��. And I just got bang wasted at GNC ��

  • Oh Ms.Gina Those Brussel Sprouts Are Looking So So Good To Me My Family Call Brussels Sprouts Baby Cabbage It Looks Good To Me Ms.Gina

  • You’re literally saving my unhealthy student diet! I love your little shop in Greystones, only been there once though when I was flyering for a dancing school in Dun Laoghaire and left you a poster:) ❤️

  • I’m loving the silk whipping cream! I found it at Meijer (Midwest store) first and then it finally showed up at Walmart. Can’t wait for it to come to Kroger. I’m def going to try those hearts of palm too! Thanks for showing your weekly meals!

  • Hi ��:) Can you please send me the link to where you got the bowls you use for the spaghetti and meatballs. They seem to look like the perfect size for salads. Thanks!

  • OK,I just made this for dinner and OMGOODNESS‼️������������
    I’m just speechless, this is the bomb,
    When I say the bomb I literally mean an explosion of flavor in your mouth like you’ve never tasted before, and the raisins…they just added a little bit of heaven,but made all the difference in the world������
    Thank you so much for sharing this recipe and God bless you Gina������

  • Love your videos and energy guys:). One clarification, I think what you mean by 2 tablespoon (e.g oil, tamari, etc) is actually 2 teaspoons. Please clarify:)

  • I love you guys. I am new to this and you guys help me out so very much. I did your 5 minute burger. Wow. Keep doing this. Thank you.

  • I just discovered you via Instagram. The wadsquad shared your post on insta and I’m on week 2 of keto. So happy to have found you. So motivational and informative.

  • Nothing worth doing was ever easy. The whole quote from Theodore Roosevelt is “Nothing in the world is worth having or worth doing unless it means effort, pain, difficulty… I have never in my life envied a human being who led an easy life. I have envied a great many people who led difficult lives and led them well.” Thats how I live my life and trust me, in my life NOTHING has ever been easy 😉

  • Shout out to my beautiful wife Anina Blankenship, who nursed my back to great health with amazing vegan food after I was hit by a car while cycling. Plus we both love brussel sprouts!!

  • I am vegan and tried these with dairy-free nutritional yeast seasoning. By far the best recipe around. Thumbs up this was really yummy!

  • Hi Nicole, I’m not on keto, but nonetheless I love watching your videos, u explain everything so good and detailed. I been following you since ur couponing days. I was interested in couponing and came across ur channel even though I never did couponing but u are very entertaining, I love your southern accent lol I’m from California.

  • I hope guys are welcome around here. I don’t know how to cook at all. Sense my wife passed away some time ago, I haven’t eaten very well at all. I remember her salmon patties, tuna noodle casserole and many other dishes I’ve seen you make here. I subscribed because of the salmon patties, will try these Brussel sprouts. On a personal level…I enjoy very much your attitude while you’re cooking and you make me hungry.

  • Roasting asparagus or broccoli or califlower with same ingredients and a splash of balsamic vinegar is excellent too. Give it a try.

  • U are an amazing inspiration I have been doing clean keto lost almost 25 pounds and u are the one who motivates me to show up and do this dam thing ��������I honestly work out even with this 110 whether

  • Thank you so much for showing me how to cook this right and being from the south I should know how, but no one never would cook these. And the tip about garlic I never knew that!!!
    I can’t wait to try this!
    God Bless,
    WS from Ms.

  • I’m watching this a couple days late. But as always great video. Lots of awesome information and very motivational. Thank you for being so open with your journey and with your beautiful family. You are very blessed. I do have a suggestion for your yogurt. Try mashing your berries first. If frozen, just put in microwave for 30 seconds then mash. I know don’t get triggered. ��lol! It’s like old school fruit on the bottom yogurt cups you ate as a kid. Taste so good that way. Because you get the sweetness in every bite once you stir it all together. Oh, and when you are craving the nut butter again in your yogurt. It’s like a pb&j. Yummy!�� Have a beautiful day! And again thank you. You really have taught me a lot.

  • Hello Gina I love brussel sprouts that looks so delicious I have to try that you always put up delicious recipes you are my favorite like the old saying say yummy yummy to the tummy tummy love you♥️♥️♥️♥️��

  • I have been using the Coconut Mocha Super Coffee since it’s a plant based protein instead of the Quest to get my coffee fix in, soooo good!!!

  • I can never give myself a day off from running not even a (fresh) broken arm/wrist!!!! Bangers and sounds very Aussie!!!! (I’m Australian)�� I love sardines!!! Have you tried kipper? Delicious!!!! I run on my treadmill when it’s raining (no excuses!) Another great video, thank you AGAIN

  • Ouuuuuuuuu whole root lettuce? I might have to buy one and regrow it in water in my kitchen window To keep a supply�� I’m currently regrowing romaine right now. I’m going to try that pasta

  • As always great vid and great content. Please keep it up as although I feel like we are on the same level of cooking ( judging by your vids ) I am continually learning from you and new techniques are very exciting to see. Quick question though. I live in a somewhat small rural town. Any advice for the agave or substitutes? Maybe I’ll throw some tequila in there! LoL jk

  • OMG just watched your talk at tedex sooooooooo moving heart melting so inspirational you too are the real happy pear wish I moved with my family to your part of the world we would sooooooooo healthy we love you the awsome happy pear were sooooooooo oops happy happy we found we are truly your biggest fans and would love to meet love what you do everyday OMG can’t believe how genuine you are thanks so much for being so true and following your dreams xxx

  • You’re 100 percent right about having to get your mind right before anything else, you have to want to make that change, and take that challenge! you have to be mentally ready to put in that work to become healthier & stronger & happier. It’s a daily struggle to stay on track and not give in. Your videos help remind me…… show up and do the dam thing

  • Robin, the brussels sprouts look amazingly delicious! I’ll make these!! They’re perfect for a low-carb side dishI sure do appreciate the great work you put into the camera angles and videography in general! VERY WELL DONE!!

  • These are the WORST recepy of Brussels sprout i ever seen. TOO MUCH OIL. You want healthy and Delicious recepy I can send you some, or make a Culinary trip to Europe + Asia and find out some wonderful healthy recept of French, Belgium, Spanish and/or Japanese ones.

  • 2 tablespoons of sesame oil sounds overpowering but I’ll try it out as stated and see how it turns out. Thanks for the interesting take on brussel sprouts.

  • I’m not a chicken breast fan either…I generally try to crockpot it or roast it in the oven but it’s generally pretty flavorless to me (it’s a bit better when I marinate it but not much)…

  • I have always loved Brussel sprouts so I will try this I was looking for cooked vegetables and saw this; will try soon. Because all those meat dishes have made my waist grow, I have no portion control when it tastes so good!

  • Good Morning Nicole! Love your advice… My husband and I are turning 50 this year. Since the gyms are closed my husband can’t use the elliptical machine. So he started running 3 miles around the school track. His back is really sore for at least 10 minutes after, then it’s fine. Should he keep pushing himself or should he take notice in the pain. So dedicated, He pushes through!!!

  • I LOVE brussel sprouts!! I make this recipe, too, but I add slivered almonds, and I haven’t ever put lemon on it, but I’m going to try it with the lemon. Thanks for sharing, as always Ms. Gina! God bless you. You’re the best!

  • I watch all your videos Nicole since you started Keto �� I wanted to thank you for your inspiration and support. I am down 76 pounds since Feb 2019. We have such a similar journey. I work out 4-5 days a week CrossFit and I’m an avid runner. I also have an autistic child and work 40 hours a week. It’s hard but I get up everyday and put in the work. I just wanted to leave a comment and not just be a silent viewer. ❤️❤️

  • A good T-shirt, “Never Easy”. So true Nicole, show up and show out!!! Losing weight is “Mental” that’s the only way. Stay motivated!!! We can do this!!!:) Nicole I love your mental power, I’m working to get that!!!

  • GOOS MORNING Sweetheart,,GOOD NIGHT HERE JUST need that HAPPY motivation talk to put me.to sleep I am too in a happy place Strive to improve your health, fitness and happiness MAKE it happen ������❤��������

  • Drop your favorite Christmas movie down below. Recipe here: https://www.notanothercookingshow.tv/recipes….20% off my gear (Code “ICANCOOK”) here: https://teespring.com/stores/snacks-merch…LOVE YOU

  • Ginaaaa Babyyyy I jist made these wonderfully amazing beautiful brussel sprouts n I added crasins….G as I call you you are my cooking angel.I trust you when im n the kitchen.You can say put dirt water n wine n im like oh no that sounds horrible,but gina said it so dirt water n qine it is and you have never let me down…Thank you so much G for teaching me how to cook.

  • Made this, used honey and sriracha for the sweet-spicy kick. Deeeelicious!
    Much appreciate this and many other of your recipes, good sir.

  • I make them in the same way, great recipe. I add garlic and rosemary in mine, another combo is add Sichuan pepper and sesame oil. Great channel btw!

  • In fact, I love brussels sprouts in every variation. Even those simply cooked:D But I’m sure, your versions are simply “next level”:)

  • wanna try these lads but will probably have to do it alongside the traditional boiled sprouts on Christmas Day! anyway i love a good sprout
    T x

  • I really like brussel sprouts (and I don’t understand people who don’t like them, because they’re awesome) but I always just cooked them or added to fried vegetables. Your recipes are amazing, especially the first one. Thank you so much, guys!:D

  • yo dudes defo going to give this ago where is our shout out baby Fatima Az-Zahra loves you guys we all love you sooooooooo much and your kids xxx

  • I will try these, maybe they will get me to like Brussels sprouts! I never liked them but probably because I never had roasted ones.

  • I have only had Brussels sprouts once in my life and I have to say it was one of the worst experiences of my life! Lol
    I look forward to trying 2 out of the three recipes! Thank you! I am a new vegan, only since about October. I love it and feel so much better too! I absolutely love watching the two of you cook together! Thank you for all the recipes and the enthusiasm you have while cooking!! Truly is great!!

  • Never been a huge fan of Brussels Sprouts, but I’m certainly willing to give this one a try! FAVORITE Christmas show would have to It’s a Wonderful Life.:) Will your mom be cooking with you in the next video? SHARED

  • I am loosing my mind, besides perfect keto base what can be put in coffee during a fast? Then follow with protein and fat (like protein drink), then meal.

  • ooooo the second way looks so good. i also like savory and spicy. is tamari similar like soy sauce??? i dont think i have any tamari at my house /:

  • hi sweet when are you going to make a cook book? Please don’t forget me I want one so bad. I watch your videos every day sometime I stay up half the night. tomorrow I am making creamy spaghetti. I love your prayers. Sandy Donahue.

  • Power bowls. Clean keto salads basicly was how I lost that 22 lbs recently. I’m on a egg fast right now but as soon as it’s over. I’m going back to the salad bowls..you can do any already shredded veggie, I do angelhair shredded cabbage and that’s my meal for the day. I do it omad. But egg fast right now, I’m on day 2 of that

  • All I’ve asked for Christmas from my family is please no turkey (unless it’s as a pet!), and in exchange I’ll do the cooking. They’ve (albeit begrudgingly) agreed!
    It’s a bold move but I’m hoping to really impress them with all the gorgeous things I’m going to make. This will be added to the pile, maybe all versions!

  • making a combination of those tonight! put those Brussels sprouts on a tray with red onions and chestnuts! should be delicious!

  • …you have a bread recipe? Dinner rolls can seem like a mundane item, but…if done correctly, people’s eyebrows raise when they bite into one! Fills out our Christmas dinner table menu, for sure!

  • Are the oven temps in Celsius or Fahrenheit? I found this converter: https://www.calculateme.com/temperature/celsius-to-fahrenheit/160

  • Ive cooked them once never had them they are pretty good i was thinking. They looked bland. But the season make em taste like baby cabbage

  • Hi!
    Very nice recipe!
    I am your subscriber! I would be glad if you subscribe to my channel;) I wish you success in all your endeavors with all my heart!))

  • I need to know how u met ur husband bcuz how can one man be so blessed! Plus i bought brussel sprout not knowing what to really do with them n then JESUS sent you�� thank you

  • Did u say BACON! I dont know why but I dont like purple raisins but I love yellow.That’s what I’d try yummy TFS. New subbie thumbs up! Do you have any stuffing recipes (dressing).?

  • I have to ask, what is that yellow thing on your counter with the sunglasses and green crown…I see it in so many of your videos and I keep tying to figure it out but I’m stumped.

  • I just love watching you! The food you make is so fresh and healthy and gives me awesome inspiration and I love all the motivational talk! Thank you! ❤️❤️

  • Alright man! I have to admit, Brussel sprouts are something I’ve only recently ventured into, I never had them as a kid. I am a pretty adventuress eater though and have eaten them a couple times recently when I have seen them on the menu. I think they have somewhat a cabbage flavor, which is what I expected from their appearance. Your recipe looks worth trying. Thanks for the video.

  • My favorite Christmas Movie is “A Christmas Story”. Not a lot of People like Brussel Sprouts, I am not one of those people. This was s great and simple recipe.

  • Sesame oil is essential.
    You cannot recreate this recipe without sesame oil. If you like to make Asian food you will definitely need to get a bottle. The flavor is otherworldly.

  • As much as I love the intensity of your 5 minutes series, I really enjoy slowed down videos like this where you take the time to show us recipes!

  • Just planted these in the garden, looking forward to trying this. Thanks. You continue to inspire me to color out side the lines.

  • I made these and OMG… They were delicious.. I’m hooked lol
    My kids even like these, thank you for sharing this easy but great recipe ��

  • wow I really thank you for sharing this amazing recipe I can’t wait to make this dish I been wanting some of this for the longest

  • No need to do all the cooking of ingredients. Just clean and dry fresh brussel sprouts, then toss all ingredients together. Sprinkle a little brown sugar..bake 400 degrees mix it half way through. Key is with fresh sprouts wash them put on clean dish towel to dry 1 hour before roasting.

  • Wow Robin excellent Dish I love Brussels sprouts no matter how they are made I will try them in the oven I usually steam them. Thanks for the great tip. God Bless you.

  • I love making these with a pork roast. I make double recipe because they are fantastic tossed with some penne pasta, not noodles, the next day sprinkled with a wee bit of parmesan cheese. I use shallots instead of onions n bypass the butter (I use the bacon grease to cook my garlic after I remove the bacon pieces. Just turn off burner n garlic will soften n cook in the hot grease), raisins n lemon juice. I sometimes add a little chicken broth to toss them with the pasta. Ppl don’t know what they’re missing, lol….. ��

  • Hi Robin, I love Brussels Sprouts and I’m the only one who eats them in my family. I think my daughter might try them this way. Thanks for sharing this Hun

  • Will definitely make the first one this evening. But I’ll add th bell,pepper in the end as most of the vitamins will waste if you heat it.

  • I have a variation on this as my signature dish. roast them just like you do, but i make up this sauce, 3 parts soy sauce, 2 parts chilli sauce (i like either siracha or piri piri but whatever your favourite is), 2 parts maple syrup, a good amount of minced garlic and ginger, black pepper, reduce it down on the hob until its syrupy, stir in 2 parts lemon juice and a dash of sesame oil, coat the Brussell sprouts.

    You can do this as a starter and garnish with radish and spring onion for texture, or you can make a radish, spring onion and pak choy salad to serve alongside it with some simple white rice.

    I also like to drop the seseme oil and the ginger, replace the maple syrup with honey, and replace the chilli sauce with strong english mustard, and serve this as a side dish at christmas.

  • What do your boys eat? I find that I struggle with making separate breakfast, lunch and dinner for my entire family. Make sure they are fed then weigh out and make meals for me. It’s so time consuming and clean up is a B!!

  • Awesome prayer Gina and Amen! That’s right we are not ashamed of the gospel and must pled the blood against all evil. Absolutely “no weapons formed against me shall prosper. May god continue to bless you and your family.

  • I’m going to try this really soon. I’ve always just cooked them in chicken stock which actually does work quite well. But what you learn with cooking is that browning =’s flavor.

  • We love, love, LOVE sprouts; raw, cooked, any which way, we can’t get enough of them. Definitely going to try all 3 recipes in the run up to Christmas, the official sprout challenge! Thanks chaps. Please please a shout out to me and my 2 little dudes Poppy & James xxx

  • I love brussels sprouts but after decades of trying, I can’t convince my wife and kids that they are delicious. But I love your preparation. And I’m think to do this 3/4 cauliflower (which they like) and 1/4 Brussels sprouts. No one better touch my sprouts!!

  • Okay Gina, I tried brussel sprouts for the first time yesterday. I found your recipe and I will be trying it today. Wish me luck. Now that I have the brussel sprouts recipe, can you please make a asparagus recipe for us. I’ve never had these either. So please tell me there’s a great recipe for these.

  • Mrs.Gina, I bought a bag of frozen brussel sprouts the other day because my eleven year old has been asking for them. I wasn’t sure how I would make them but you’ve solved that problem for me. Those look delicious and thank you for sharing your recipe!

  • Tfs with us!! I tried the Koia drinks and I am not a fan of the cake batter either.lol chalky and ugh lol u really have to shake it like you mean it!! Lol love the coffee was spot on!!

  • Hey Gina! I’m one that don’t like Brussels sprouts but I just might try your way one day…we’ll see but a beautiful dish if I don’t eat them my family will they are always my ginnie pigs and I mean that in a good way…. #nccarolinagirl

  • I love brusselsprouts:D and we have a tendency to use them pretty one dimensional way in Denmark. Therefore it is so nice to have some alternatives to shake it up a bit.

    I can also highly recommend Rivercottages version with chorizo and nuts (for people who are not vegan or vegetarians!) You could substitute the chorizo with the spice blend:D

  • I’ll be trying this recipe tomorrow. I will be making fried chicken livers, mashed potatoes and these brussel sprouts. I think my boyfriend will like this however, he’s never had chicken livers…hope he sees what I remember in these. Chicken livers take me back to when my mom would make them ♥️

  • Been cooking Brussel Sprouts for awhile now, and never with this amount of love, why wait to put the salt and pepper on after you have cooked it? Wouldn’t you want to season it before hand?

  • Loving your videos so much. Just wondering how you get your avocados out of their peels so �� neatly. Any special gadgets you want to share? Mine are a mess.

  • Amen! Thank you Gina for the heartwarming and soul stiring prayers. I love brussel sprouts and I always wanted to know how to cook them. Thank you for showing me how, they look so delicious. May God bless you and your family.

  • THUMBS DOWN…here is why I gave the “cooks” a thumbs down….
    You guys are NOT chefs. You method of cooking is out of order for the ingredients. This dish will have everything burned long before the Brussel spouts are remotely done. THUMBS DOWN

  • I’m sorry but 10 measures from the Nutcraker played perpetually in a loop is very irritating. The Brussels sprout recipe is sport on.

  • Love this! After 3 major surgeries in the last 3 years and currently dealing with a meniscus medial bucket tear and a lateral tear I still showed up and did the damn thing! Like my Dr. Said…you don’t get injuries or healthy by sitting on the couch. I can honestly say working out is the only stress reliever that works for me. Been doing it for 40 years now!����‍♀️����‍♀️��������‍♀️��

  • So I have to admit, I wasn’t a big fan of these guys before I tried your recipe last night but WOW! thanks for the step by step, and sharing your light with internet.

  • Dear Gina I have followed you in making this recipe step by step with you and oh may the are the best ever sooo yummy ����. God bless you for be a witness of Jesus the same time i join you in the prayer My God continue to guide & bless you ❤️from Adelaide Australia

  • Hi happy pear could ye give a shout out to my girlfriend Rachel Barton. She loves ye and has started sprouting in her sitting room.

  • Hi Robin! I love brussel sprouts, but my husband is not a fan. However, he likes other vegetables roasted, especially with garlic and olive oil and pretty much anything with fresh Parmesan cheese. I showed him this video, and he said he will definitely give these a try. Thank you for another great recipe. Have a blessed day.:)

  • I love brussel sprouts. They are nothing more than baby cabbages. I will eat them any way they can be made. Just boiled with nothing on them, with butter, or mushy. I do not care. Any way you give them to me I will eat them.

  • Umm… I think you should use that good ol bacon grease instead of the olive oil. lol. C”mon Gina. you know better than that. lol I’m just sayin’

  • I will be giving this a try. I heard people recommend cutting of the stem off to get rid of bitterness. Though you probably wouldn’t even notice bitterness with the flavor of the parmesan. Thanks for the inspiration Robin!

  • Hi Gina. I’ve never liked Brussels sprouts but you’re making me want to try your recipe. ��. Great video. You cook very well and with love like me!��

  • Hi Gina, this looks delicious. New to your channel and relatively new to you tube. I am basically binge watching u cook. Your recipes and cooking tips are amazing, and u are very motivating. Thanks for sharing.

  • Thought you had to par boil brussel sprouts to get bitterness out before roasting. Looking forward to trying this recipe and making life easier! Thanks:)

  • Anything has got to be great when it’s changing up the flavour of Brussel sprouts.
    Damn they are horrible.
    I grew up with mum boiling the crap out of them. Serving with butter and pepper. Yuck.
    I have never bought or eaten them since I left home at 18…��. I’m married now eith older children. Soo thats a fairly long time. I’ve also never inflicted them on my family. I think it’s too late to introduce them to my family now.

  • Hi GIna I am so glad I found your videos. I love how you show every detail on the receipes it makes it so much better for us to try to make the receipe. You are so sweet I love how you talk. I tried your cheeseburger tater tot receipe the other night it was delicious!! I am going to be cooking a lot more now trying all your receipes.

  • I like that you pray over your recipes when you’re done cooking them. I’ve tried many of your recipes and I love them all
    Thank you for what you do.♥️

  • Robin looks so delicious yummy. I love brussel sprouts my son and my husband do not. I’m going to give this a go and see what happens. Have a great day thanks for taking the time out and doing your video.

  • the way you add the oil is plain dumb: put all ingredients in mixing bowl, mix with two wooden spoons, then spread on baking tray.
    it’s much easier
    you don’t get your hands oily
    ingredients are thoroughly coated in oil

  • Hola, sweet adorable Robin. Those brussel sprouts look gorgeous. I am definitely going to cook them soon. What’s the best way to roast carrots without burning them? Have a good day, sweet adorable Robin. ������