Brussel Sprouts are a cruciferous vegetables closely related to the cabbage family – they look like miniature cabbage!  we want to include brussel sprouts in a regular diet because they have valuable properties:  cholesterol lowering benefit, DNA protection, anti-cancer protection (best of all cruciferous vegetables), detoxification support, anti-inflammatory support, and cardiovascular support.


  • 1 lb. Brussel Sprouts
  • ¾ small onion, finely chopped (3 oz.)
  • ¼ cup coriander leaves, sliced
  • Juice of 1 lemon
  • 2 Tablespoons EVOO

  • ½ teaspoon chili powder
  • ⅛ teaspoon salt for chaat
  • ⅛ teaspoon salt for brussel sprouts
  • Pinch of black pepper, to taste


  1. Preheat oven at 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the brussel sprouts, EVOO, ⅛ teaspoon salt, and pepper; and mix well.
  3. Transfer the sprouts onto a cookie sheet, and roast in the oven for 40 minutes. Keep the mixing bowl handy for the chaat.
  4. Remove from oven and allow to cool for 15 minutes before cutting for the chaat.
  5. In a food processor, pulse the brussel sprouts several times so they are somewhat chopped.
  6. Transfer the chopped brussel sprouts into the mixing bowl.
  7. Mix in the onions, chili powder, ⅛ teaspoon salt, lemon juice, and coriander leaves.
  8. Mix well and serve immediately.


These recipes are copyright @2014 NutriLiciousRecovery.