Planning meals is hard enough for a college student, but knowing what do with leftovers the next day is even harder. These three recipes will take one delicious and healthy Brussels sprout dish and leave you with two great leftover options. Make Spanish-style Brussels sprouts with an egg and veggies or a tasty salad that is far from bland.

Spanish-Style Roasted Brussels Sprouts

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Total Time:30 minutes
  • Servings:4 -6
  • Easy

    Ingredients

  • 4 cup Brussels sprouts
  • 1/2 teaspoon cumin
  • 1 teaspoon red chili flakes
  • 2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 cloves minced garlic
  • 2 tablespoon vegetable oil
Photo by Hana Brannigan
Photo by Hana Brannigan

Step 1

Cut Brussels sprouts into quarters lengthwise.

Photo by Hana Brannigan
Photo by Hana Brannigan

Step 2

Mix dry spices with garlic and oil. Once mixed, toss Brussels sprouts in mixture until evenly coated.

Step 3

Place Brussels sprouts into baking dish and put into 400°F oven for 20 minutes.

#SpoonTip: Check at and rotate dish at 10 minutes.

Photo by Hana Brannigan
Photo by Hana Brannigan

Spanish-Style Brussels Sprouts With Egg

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Total Time:15 minutes
  • Servings:1
  • Easy

    Ingredients

  • 1/4 cup Spanish-style roasted Brussels sprouts
  • 1.5 oz soy-chorizo
  • 1/2 tablespoon minced red onion
  • 5 whole cilanto leaves
  • 1 egg
Photo by Hana Brannigan
Photo by Hana Brannigan

Step 1

Cook soy-chorizo in a pan on medium heat for about 2 minutes. Once warm, add Brussels sprouts and mix well until completely warm about 4 minutes. Remove from pan and place in the center of a plate.

Step 2

In the same pan, fry an egg over easy. Once egg is cooked, place on top of soy-chorizo and Brussels sprout mixture.

Step 3

Garnish with red onion and cilantro leaves.

Spanish-Style Brussels Sprouts Salad

  • Prep Time:10 minutes
  • Cook Time:2 minutes
  • Total Time:12 minutes
  • Servings:1
  • Easy

    Ingredients

  • 1/4 cup Spanish-style Brussels sprouts
  • 2 tablespoon minced red onion
  • 2 tablespoon whole cilantro leaves
  • 1/2 cup romaine lettuce
  • 3 tablespoon cauliflower rice
  • 1/2 jalapeño
  • 1 lime
Photo by Hana Brannigan
Photo by Hana Brannigan

Step 1

Heat cauliflower rice in microwave according to package instructions. While the cauliflower rice is being heated, clean and chop romaine lettuce into thin strips. Cut jalapeño into thin rounds.

Photo by Hana Brannigan
Photo by Hana Brannigan

Step 2

Place cauliflower rice on bottom of bowl; top with lettuce, Brussels sprouts, jalapeño, red onion and cilantro. Squeeze lime juice over top and enjoy!

Photo by Hana Brannigan
Photo by Hana Brannigan