Baked Brussels Sprouts

A perfect side dish.

Well, for me at least.

I love Brussels Sprouts.

I think the lady at the Union Square Farmer’s Market thinks I’m crazy.

I buy all her Brussels Sprouts every weekend and she asks me…”What are you doing with all of these sprouts?”

Lady, I’m eatin’ em.

Right off the stalk, fresh and clean. Just the way I like em.

I love spicy.

As you can see from the pictures.

I have a love affair with chili powder and now that I’m able to digest certain cheeses and lactose I’m lovin’ feta cheese.

Where has it been all my lactose-intolerant deprived life?

It’s about to make its way into all my meals.

Not kidding. Be on the look out and don’t say I didn’t warn ya.

This little dish is perfect to serve for lunch or dinner as a side dish.

Or even a meal when combined with a bit of protein such a few nuts or sliced tofu.  I enjoyed the left-overs this morning in my egg scramble and will be having the rest atop my afternoon quinoa salad.

Yum.  So easy. So fresh. So delicious.

I’m seriously addicted to Brussels Sprouts.

Maybe I need to go to Brussels.


Baked Brussels Sprouts

Gluten-Free and Vegetarian

Serves 2


  • 2 lbs. fresh Brussels Sprouts
  • 2 Tbsp. olive oil
  • 1/2 cup diced tomatoes
  • 1 Tbsp. chili powder
  • 2 Tbsp. ground flax seeds
  • 2 Tbsp. sesame seeds
  • 1/4 cup Feta cheese
  • Pinch of sea salt and freshly ground white pepper


  1. Preheat oven to 350 degrees F.
  2. Slice off the ends of Brussels Sprouts and discard.  Place Brussels Sprouts onto a baking sheet; drizzle with olive oil.  Place into the oven; bake for 20-25 minutes or until desired crispiness.
  3. Remove from oven; transfer to a large bowl.  Top with diced tomatoes, toss with chili powder, flax seeds, sesame seeds, Feta cheese, sea salt and freshly ground white pepper.
  4. Serve warm.
  5. Enjoy!

And be sure to take a looksy at some of my most recent Tips n’ Recipe Features:

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Runa Tea Recipe I and Recipe II

Amie | 
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8 replies
  1. Emm
    Emm says:

    I love brussels sprouts too! And yes, most people think I am mad also. Your chilli and feta kick sounds beautiful 🙂 I remember when I was first able to eat feta again after 2 years being strictly gluten & dairy-free, it was definitly a “hallelujah” moment 😉

    • Amie
      Amie says:

      Thanks so much, I’m so glad you like this recipe…and being able to eat dairy has been a true ‘hallelujah’ moment, you are so right! Have a fabulous weekend.

    • Amie
      Amie says:

      Same here, Amy…They’ve slipped into all my meals somehow and I’m lovin’ ’em. Enjoy your Sunday and thanks for your comment.

  2. Mary Fran | frannycakes
    Mary Fran | frannycakes says:

    I love brussels sprouts too, but apparently not quite as much as you 🙂 And I am super excited that you can handle some dairy now! Healing is exciting!

    And I have never had spicy sprouts, so naturally, I am going to have to try this.



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