From Lisa’s Kitchen — Shawn’s 4-Leaf Brussels Sprouts

Third in a series of 4-Leaf Recipes from Lisa’s Kitchen

I never really liked Brussels sprouts until I tried this dish, shared from our cousin Shawn Lankton. This is a great go-to recipe when you just don’t know what to make. Easy, easy, easy! The taste of the warm sprouts and the cool tomatoes taste delicious!  


Snipped, cut in half and ready to be mixed with seasonings

  • cooking spray
  • 1 lb of brussels sprouts or more
  • 3 tomatoes
  •  1 tsp. salt (to taste)
  • 1/2 tsp. red pepper flakes (to taste)
  • 1/2 tsp. ground black pepper (to taste)
  • whole grain (optional)


  1. Preheat the oven to 450 degrees.
  2. Prepare the Brussels sprouts by cutting off a part of the stem, and cut in half.
  3. Spray a little baking spray on top; then mix the sprouts, salt, red pepper and black pepper in a large bowl.
  4. Spray the baking pan with cooking spray.
  5. Place the sprouts on the baking pan and place them in the oven for about 30 minutes, turning once.
  6. Dice the cool tomatoes and place them on top of the warm sprouts and serve.
  7. Add whole grain of choice. (optional)
  8. Enjoy! As Shawn says, this is one of the healthiest things you can eat!

With love from Lisa...

Note: The original recipe called for three tablespoons of olive oil, which would have accounted for over half the calories of the entire mix. I cut out the olive oil and substituted a little cooking spray. They still taste great! And they now score high in the 4-Leaf range. With love from Lisa.

For a “printer-friendly” one-pager, ideal on your fridge with a magnet. Click here for a PDF.

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—Lisa Hicks…blogging occasionally at

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About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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