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Roasted Honey Dijon Brussels Sprouts Over Mashed Cauliflower

Many people are not too fond of super healthy Brussels sprouts (a member of the anti-cancer cruciferous vegetables family). If that includes you, this recipe - which calls for roasting the Brussels sprouts - may very well change your mind. When introduced to higher heat and a bit of extra virgin olive oil, sprouts take on a nutty flavor and the outer leaves get blissfully crispy.

And if that doesn’t sound appealing enough, how about tossing them into a pan with dijon mustard, honey and pancetta? Then on top of that, add a killer base of creamy mashed cauliflower (yet another super healthy cruciferous vegetable) to hold the pile of sublime sprouts and you have a super healthy, super tasty winner! (If you’ve never tried mashed cauliflower before, you will be shocked - they taste just like mashed potatoes.)


1 lb Brussels sprouts
3 Tbsp extra virgin olive oil
Himalayan or sea salt and ground pepper to taste
¼ lb pancetta*, diced
½ cup leeks, diced
¼ cup onion, diced
¼ cup dijon mustard
¼ cup honey
¼ cup red bell pepper, diced
¼ cup fresh parsley, chopped

For the Mashed Cauliflower

2 lbs cauliflower, rough chopped
½ cup light cream
3 Tbsp extra virgin olive oil
Himalayan or sea salt and ground pepper to taste

*You can substitute bacon (preferably natural nitrate free bacon), but try to find pancetta at your local grocers. It has a different taste and texture and is not as strong as bacon, with just enough flavor to compliment the dish without overwhelming it.  Or, go meatless by subbing in quinoa.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. In a large stockpot, bring salted water to a boil. Place cauliflower in pot and cook for ten minutes. Drain really really well. Place cooked cauliflower in a food processor (or hand mash) and add cream and olive oil. Process until fairly smooth. If it needs more liquid, add cream or milk. Add salt and pepper to taste. Set aside.

2. Heat oven to 400º. Place sprouts on a cookie sheet. Drizzle with olive oil. Add salt and pepper. Roll them around so they are coated well. Roast until they are slightly browned and crisp. Set aside.

3. In a large saute pan, brown pancetta over medium high heat. Add leeks and onion and cook for several more minutes. Add mustard and honey and stir to coat. Add salt and pepper to taste.

4. Place mashed cauliflower on a large plate. Place Brussels sprouts over top. Sprinkle red pepper and parsley over top and serve.

Serves 4-6.

Original recipe and image source:


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