Brussels sprouts are part of the highly healthy cruciferous vegetable family. 1 cup provides the RDA of Vitamin K, Vitamin C, 2 g fiber and 3 g protein in only 38 calories. Brussels sprouts have been found to support vision and bone health, have cancer-fighting properties, help manage diabetes?, and reduce risks of obesity and heart disease.
Cooking these pretty babies till mushy reduces nutrition benefits – and makes them gross.
Roasting till lightly caramelized on the outside and steamy soft on the inside reduces bitterness, brings out their nutty flavor – and makes them glorious. (Our kids dig em.)
Here’s my easy, delicious, roasting method.
- Preheat oven to 400 degrees F.
- Remove sprouts from the stem, wash, completely dry with a kitchen towel, and remove any discolored outer leaves.
- Cut off the dark end of the sprout and slice in half lengthwise.
- Drizzle a small amount of olive oil around the sides of a large bowl. Add the sliced Brussels sprouts and toss with your hands to coat. (This is the method I use to thoroughly coat veggies using a minimal amount of oil).
- Season with kosher or Himalayan salt and freshly cracked pepper.
- Spread in a single layer on a cookie sheet. To ensure quick and crisp cooking, don’t overcrowd the sprouts on the sheet.
- Roast in oven until edges slightly brown and sprouts soften (25-35 mins). Check and shake the sheet a couple of time during this process.
I enjoy them as is or with a dollop of dipping sauce (Rémoulade or Sriracha are a few favorites). Try them mixed with othe veggies and pasta for a Meatless Monday meal. They are also fantastic cooked into a frittata or cold added to a salad.
Follow me on Intagram (@nettyejohnson) for more healthy food ideas and recipes and post a pic if you try this method. Use #faithwhereforkis – I’d love to see how you are cookin’!
Take care, God bless and be well,