Help! I Don't Like Brussels Sprouts

How Bittman does Brussels.

If you're thinking "bland, mushy, a little bit stinky," you're overcooking them, which also destroys their nutrients. Mark Bittman's method will change your mind. The New York Times food genius and author of the new cookbook How to Cook Everything Fast taught us to rough-cut the sprouts in a food processor and then broil them, with deliciously crispy results.

Total Time:
Level: Easy
Serves: 4
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  • 2 lb. Brussels sprouts, trimmed
  • 1 garlic clove, peeled
  • 3 tbsp. olive oil
  • salt and pepper
  • 1 c. walnuts
  • 4 fresh figs or 1 cup dried
  • 2 tbsp. balsamic vinegar


  1. Turn the broiler to high; put the rack 6 inches from the heat. Put the Brussels sprouts, garlic, olive oil, and a sprinkle of salt and pepper in a food processor. Pulse until the Brussels sprouts are roughly chopped. They will be a bit uneven, but that's OK.
  2. Put the Brussels sprouts on a rimmed baking sheet and broil, stirring and checking occasionally, until they're browned and just tender, 10 to 15 minutes.
  3. Place walnuts in a large skillet over medium heat. Cook, shaking the pan occasionally, until the nuts darken and are fragrant, 3 to 5 minutes. Transfer the walnuts to a large bowl.Chop the figs and add them to the walnuts.
  4. Add the browned Brussels sprouts to the bowl. Drizzle with the balsamic vinegar. Toss, season to taste,and serve either warm or at room temperature.

386 cal, 27 g fat (3 g saturated), 11 g protein, 33 g carb, 14 g sugar, 11 g fiber, 127 mg sodium, 0 mg cholesterol per serving

Variations to Try:

  • Instead of the figs—or along with them—add a sprinkling of crumbled Gorgonzola.
  • Substitute pecans for walnuts and use 1 cup chopped apples or pears instead of the figs.
  • Substitute 1 Tbsp sesame oil for the olive oil. Use 1 cup sun-dried tomatoes instead of the figs, ⅓ cup sesame seeds instead of the walnuts, and 1 Tbsp each soy sauce and rice vinegar instead of the balsamic.

This recipe originally appeared in the October/November 2014 issue of Dr. Oz The Good Life.

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