Recipe provided by Mary Flynn, PhD, RD, LDN, research dietitian at The Miriam Hospital. To view more recipes visit Food is Medicine.


  • 3 cups Brussels sprouts, washed and outer leaves and stem section removed
  • ½ cup good-quality extra virgin olive oil 
  • 3 tablespoons balsamic vinegar
  • 1 cup scallions, sliced
  • ½ cup flat leaf parsley, cut or torn into small pieces
  • 2 cups small tomatoes (cherry, grape), sliced in half lengthwise


Yield: 4 servings

Cut the Brussels sprouts in half lengthwise and put in a large bowl. Lightly coat the sprouts in the olive oil and mix together. Season with salt and pepper

Spread the Brussels sprouts out on a baking sheet. They will cook best if left in a single layer.

Roast for 15 minutes. Remove from the oven and use a fork to turn over the sprouts; the underside should be starting to brown. Return to the oven and roast for another 15 minutes, or until browned. Cool slightly.

Mix together the cooled Brussels sprouts with the tomatoes and scallions in a bowl. Add the remaining olive oil and the balsamic vinegar and mix together gently. Season to taste with salt and pepper.