“Brussels Sprouts!” What do you think of when you hear these two words? As a child, I always had a negative reaction when I heard anyone mention them. In fact, I remember watching TV shows that had moms threatening their children with these so-called “healthy,” yet nasty greens. After fearing Brussels sprouts for the vast majority of my childhood, I finally got the nerve to try them as an adult. Now, my immediate reaction is positive – “YUMMY!”
Brussels sprouts are “healthy,” tasty greens that make the perfect side dish. Not to mention, they are loaded with Vitamin C as well as other nutrients, such as Iron and Fiber. They are also known for being cancer fighters!
Brussels Sprouts
Here is a great recipe that I tried the other night:
Roasted Brussels Sprouts
Ingredients (serves 4):
- 1 lb Brussels sprouts – rinsed with ends trimmed; also be sure to pull off any yellow outer leaves
- 1 Tbsp minced organic garlic (about 3 cloves)
- 1 Tsp lemon juice
- 2 Tbsp extra virgin olive oil
- Sprinkles of sea salt and freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese (optional)
Directions:
- Preheat the oven to 350 degrees. Place Brussels sprouts in a roasting pan. Toss in the garlic and then sprinkle lemon juice on the Brussels sprouts. Lastly, toss the sprouts with olive oil, so they are well-coated, and then sprinkle with salt and black pepper.
- Put the Brussels sprouts in the oven on the top rack and cook for approximately 20 minutes. Stir the sprouts again until they are well-coated with the oil. Cook for another 10 minutes and then sprinkle with Parmesan (if using) and cook for another 5 minutes.
Note: The sprouts should be nicely browned with some crunchy outer leaves, and the interior should be cooked through. You may need to cook longer than indicated above. You can also add chopped tomatoes, red peppers or even pine nuts with this dish.
Source: Simply Recipes
Brumberry Roasted Brussels Sprouts
Now, enjoy your little cabbage-like wonders. Your body with thank you!