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Revitalize Your Taste Buds with Ayurvedic Mexican Baja Brussel Sprouts Recipe

Updated: Apr 19

Most of the Brussel sprouts, this time of the year come from the Baja region in Mexico. Let's boost immunity with this vitamin C packed dish and kick in a lot of digestive supportive spices. Brussel sprouts are also gently cleansing.

Ayurvedic Mexican Baja Brussel Sprouts image Baja Bruseel Sprouts

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Revitalize Your Taste Buds with Ayurvedic Mexican Baja Brussel Sprouts Recipe

Ah…autumn. Apples, colorful leaves, squashes, and brussel sprout harvest time. A member of the Gemmifera cultivar group of cabbages, this odd-looking vegetable looks more like an ancient weapon than something to eat.

This oddly edible bud dates back to Ancient Rome and gained popularity in the 13th century in Brussels, Belgium. For the US, most of the Brussel sprouts are grown in the Baja region of Mexico.

Ayurvedic Mexican Baja Brussel Sprouts image Northern Mexico

As promised, here is our Ayurvedic Mexican Baja Brussel Sprouts recipe.

According to WebMD, “Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.”

High in vitamin C, the timing of this veggie is perfect for supporting immunity as the respiratory season looms on the horizon.

There are some rather unappealing sprouts in the grocery stores. To experience what this sprout was meant to taste like, visit your local grower’s market now through March. Freshly harvested, on the stock sprouts, are delicious.

Ayurvedic Mexican Baja Brussel Sprouts image cilantro

Saumya clients, adjust the recipe to fit your custom food program to make this meal maximally supportive.

Ayurvedic tastes that are most balancing for each dosha:

Vata focus on its best tastes which are sweet, sour and salty. Please cook until very tender to ease digesting.

Pitta: focus on its best taste which are sweet, bitter and astringent. Kapha: focus on its best tastes which are pungent, bitter and astringent. Consider some hot chili flakes sprinkled on top. Sweet maple syrup and chili is quite pleasing.

Garnish and tweak the recipe to make it optimally balancing for you.


  • 1½ + pounds brussels sprouts, locally grown and on the stock

  • ¼ + cup olive oil

  • ¾ teaspoon red Alaea Hawaiian salt

  • ¼ teaspoon real black pepper

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon smoked paprika

If you're short on time, consider Trader Joe's Taco Seasoning Mix.

Put all of the spices in a bowl and mix until blended.


1. Preheat oven to about 375 degrees

2. Remove any discolored leaves and cut the sprouts in half

3. Coat the sprouts in olive oil, real black pepper and salt. Stir well so each chunk is well covered.

4. On a cookie sheet or baking, spread out the sprouts making sure they have a little room around them so they can brown nicely. Caramelizing is key to this dish.

5. Roast for about 15 minutes, watch for the caramelizing as cooking times vary.

6. Rotate the sprouts to get a browning on each side and cook for an additional 30 minutes.

7. Rotate the sprouts and roast another 15 minutes, but keep an eye on things (Total roasting time is about 45 minutes but depending on your oven, pan and altitude, time may vary.)

8. Remove the sprouts from the baking sheet.

9. Sprinkle the seasoning mix the Brussel sprouts. Toss until the sprouts are evenly coated with seasoning.

Here's thee best part, add a fresh squeeze of lime, some chopped cilantro and Cotija cheese. Also consider some finely chopped red onion and for Vata and Kapha, slices of jalapeno.

Ayurvedic Mexican Baja Brussel Sprouts image jalapenos

Want more ideas? Top the sprouts with Mexican crema.

How to make Mexican crema:

  • heavy cream

  • buttermilk

  • fresh lime juice

  • salt

Combine 1 cup of heavy cream and 2 tablespoons of buttermilk in a bowl. Put a lid on it and let it sit on the counter for 12-24 hours. Don’t worry about it spoiling – the acid in the mixture prevents it from going bad! It will thicken up nicely.

Now, mix in 1 tablespoon of fresh squeezed lime juice and a pinch or two of Himalayan pink salt. Stir together and drizzle over the sprouts.

Ayurvedic Mexican Baja Brussel Sprouts image colorful globe

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With Veena’s guidance, with herbs and diet changes, I soon realized that my symptoms were very real. After making the changes, I made small victories along the way, and became better with each appointment with her.

Now almost 6 months later, I am a completely different person. I still have some things to work on, but with Veena’s help, I know I will be able to take control of my health and not leave it to Western medicine that was giving me little to no help and covering up my symptoms with another medication.

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Ayurvedic Mexican Baja Brussel Sprouts image Veena

Veena is a Certified Ayurvedic Practitioner and meditation teacher, and monk.

She is President Emeritus and teaching faculty of the Meditation Center.

Veena fell in love with the traditional medicine used in her family’s home, learning herbal remedies at her grandmother's knee.

These childhood experiences were the seeds of a lifelong passion. For over 30 years, Veena has dedicated her life to the world’s oldest healing system: Ayurveda.

She draws on this ancient wisdom to help others find their compass to a healthy life – and support those left wanting by Western medicine.

An experienced Certified Ayurvedic Practitioner, Veena’s deep, intuitive knowledge of Ayurveda empowers her clients to reclaim their fullest, most vibrant lives –mentally, physically, and spiritually. Veena individualizes treatment plans to each person, rather than offering a one-size-fits-all approach, so it fits your life and becomes woven in your lifestyle, naturally.


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