Brussels Sprout Pasta

Did you know... Brussels Sprouts can be cooked without smelling like a fart?! I know you were reading the title of this recipe, and that smell of over-boiled Brussels Sprouts from your childhood overwhelmed your senses. Poor little sprouts have such a bad rap, but let me tell you, if you pan sear these buddies, or roast them in the oven, they produce heavenly smells. 

There is not much to this recipe; simple ingredients and simple cooking methods mean you have a nourishing, warming, taste bud (and nose) pleasing meal in 30 minutes or less. 

Buddies from Brussels

It is believed that these fun mini cabbages are native to Brussels, Belgium, and eventually spread over Europe and over the pond to the US. Hooray! These little guys are part of the cruciferous vegetable family, sharing many of the same anti cancer properties. Our bodies are at a higher risk of developing cancer when imbalances occur in the detox system, the antioxidant system, or the inflammatory system. Brussels sprouts provide nutrient support for these three systems. So say hello to your new little buddies, and invite them over to dinner more often. Your body will be pleased. 


2 T. - coconut oil
1 pound - organic chicken breast (optional)
4 large - garlic cloves minced
big bundle - Brussels sprouts, roughly chopped
1 1/2 t. - dried rosemary
1/4 t. - red pepper flakes (optional) 
1 package - soba noodles
1 c. - cashews
pecorino cheese for serving


  1. In a large pan, heat 1 T. coconut oil over low heat. Cook chicken 6-8 minutes until cooked through, then set aside. Add 1 T. more coconut oil to the pan, lightly cook garlic for 1-2 minutes. 
  2. Add Brussels sprouts, rosemary, and red pepper flakes, increase the heat to medium, and cook for 5-8 minutes, stirring regularly. Press down occasionally on the Brussels sprouts to ensure proper toasting/cooking.
  3. Cook soba noodles according to package instructions.
  4. Eat toasted Brussels and chicken over pasta, top with cashews and pecorino cheese. 

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