Brussels Sprout Stew & Healthy Herbs

Happy Monday! I am soooo happy to be done with my spring semester, it feels really good. I’m actually starting to see the light at the end of the tunnel for my MPH degree; it’s been a long haul. By this time next year, I should be really close to being finished.

But, before I get ahead of myself, I want to share another slow cooker recipe I made last night. After last week’s Cauliflower Indian Stew success, I decided to try another stew where I pretty much just threw in a bunch of chopped vegetables and spices. I’m calling it Brussels Sprout Stew because it was born out of my desire to find a new way to eat these healthy little bundles outside of roasting them in oil and covering them with salt (delicious, but not exactly health-promoting).

I paired the sprouts with two medium sweet potatoes to help cover any bitterness from the sprouts. I started by chopping up one onion and the two potatoes and threw them in the pot:

I had the two pound bag of brussels sprout from Costco that I just halved and threw on top of the onion and potatoes:

I added some herbs and garlic and that was it! Gotta love the slow cooker. I set it on high and hours later, dinner was ready!

You know how brussels sprouts usually smell up the kitchen/house when you cook them? This stew did have a strong odor, but it was inviting and comforting and not at all stinky. Here’s the recipe:

I served this stew over cooked brown rice because I was really hungry:

I loved it! The sprouts were soft and not bitter at all and the potato and hemp sauce added sweetness and flavor. The herbs were mild, but added some extra flavor, too.

Speaking of herbs, you might have noticed that I included marjoram and lemon balm in the recipe. I recently bought these herbs after watching this Dr. Greger video on the herbs with the most antioxidants:

Someone on Dr. Fuhrman’s member center sent me the link to this cool website that sells all kind of herbs and teas: and that’s where I bought my marjoram, lemon balm and amla powder. (Sorry, I don’t have a coupon to share with you like I do for Vitacost here)! 🙂

Have a fantastic Monday!



  1. Glenda says

    I will throw this together for tonight’s dinner. I love brussel sprouts. I made yesterday’s post and it was very good! I wasnt a real fan of the peanut sauce but my husband loved it. I think it’s just a matter of grtting used to it. Does balsamic vinegar go bad? I only had some old red (vs white) and it had speckles in it. I did shake it up before using, but it didnt help eliminate the tiny speckles of whatever. Thanks.

    • says

      Hi Glenda! Thanks for the comment. Gosh, I wouldn’t think balsamic vinegar could go bad unless it was years old. I have no idea what the speckles could have been. That sounds a little strange. Oh well, glad your hubby liked the sauce! Next time, maybe try almond butter and some fresh vinegar? 🙂

  2. Laura S. says

    Maybe if you keep using brussels sprouts you will acquire a taste (if at first you don’t succeed…) although most people I know either love ’em or hate ’em!

    The slow cooker is so versatile!!!

  3. Glenda says

    I made this today and it was wonderful! The aroma while cooking was heavenly and it was such a nice blend of tastes! Im a newbie at creatively cooking veggies and I would never have thought to put these two together in the slow cooker. Great meal!

  4. Ginny says

    Oh wow! We love Brussels and I make them all the time w/a balsamic vinegar reduction, s & p. BUT what you did is such a great idea, I’m gonna have to try it! I love the crockpot too – you feel so accomplished having dinner “done” already by 10am!

    Hope you’re having a great week! 🙂

    • says

      Hi Ginny! No, it’s not necessary to add any liquid because it all comes out of the veggies during the cooking process. Let me know how it turns out for you!

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