Teriyaki Roasted Brussels Sprouts

Guest blogger Stacie Connerty of The Divine Miss Mommy shares her method for getting her family to eat more green veggies. In this post, she does so with a vegetable that she herself has admittedly stayed away from all her life. The vegetable that tops the list for many people’s “do not eat” list: Brussels sprouts.

Brussels sprouts are something for years that just have not been on my radar. My sister and father love them so they tend to be served at many family events. I know they are there but have done my best to avoid them. I remember having them a few times as a child and not being that impressed.

Recently, in an effort to get more green vegetables in our diets, my family and I have been exploring other green vegetables. Brussels sprouts are one of those vegetables. I was sure I could turn this vegetable that I’ve avoided all these years into something delicious. But before I tried them, I needed to do some research. I’ve heard that Brussels sprouts had some great health benefits, but needed to find out for myself.


There are countless studies sharing the connection between Brussels sprouts and cancer prevention. Brussels sprouts provide special nutrients for three body systems that are closely connected with cancer development as well as cancer prevention: the body’s detox system, antioxidant system and inflammatory/anti-inflammatory system.

In addition, 1 cup of Brussels sprouts has 56 calories (uncooked) and:

  • 243.1% of the Daily Recommended amount of Vitamin K
  • 128.9% of the Daily Recommended amount of Vitamin C
  • 40.3% of the Daily Recommended amount of Vitamin A
  • 23.4% of the Daily Recommended amount of Folate

And more like manganese, vitamin B6, fiber, choline, copper, vitamin B1, potassium, phosphorus, omega-3 fats, iron, Vitamin B2, protein, magnesium, vitamin B3, calcium, and zinc.

Armed with this information, I was determined to get some Brussels sprouts, some way somehow into my family’s diet – and I wanted them to ask for more.

Here is how to do it, with a seriously delicious spin on the vegetable that as a child and grownup I’ve stayed away from:


1 lb Brussels sprouts
2 tbsp Olive Oil

2 tbsp of Teriyaki Sauce
Pink Sea Salt (to taste)
Pepper (to taste)

1. Preheat oven to 400 degrees.
2. Remove stems and thoroughly rinse Brussels sprouts. Leave them in a colander in the sink.
3. Cut in half or thirds and put back into colander.

4. Place Brussels sprouts on sheet tray (baking sheet).

5. Drizzle teriyaki and olive oil over sprouts making certain that they are thoroughly coated. Add freshly ground pepper and sprinkle sea salt over your sprouts.

6. Bake for 15 minutes. Turn sprouts quickly and repeat number 5 once again coating them thoroughly.
7. Baking at 400 degrees will allow the oil and teriyaki to be soaked in plus seared into your sprouts.

Try them with your family and let me know what you think. Were you able to turn a Brussels sprouts hater into a Brussels sprouts lover?