25 Apr Roasted Brussels Sprouts
Brussels sprouts used to get a bad rap, and rightly so.
For years, it seemed like the only way anyone knew how to cook them was by placing them in water and letting them boil until they were soft, and then serving a pile of bitter and mushy sprouts. I’ll never trust a boiled brussels sprout recipe!
It’s too bad because brussels sprouts are a very healthy food, but it doesn’t matter how good they are for you if no one will eat them.
Brussels contain Vitamin C, Vitamin K, Fiber and Potassium. They’re high in soluble fiber which is excellent for your gut health, and full of antioxidants. There haven’t been many direct clinical trials on the effects of adding more brussels sprouts to your diet, because they’re not the sexiest research food – I mean chocolate and coffee are much more interesting. Most of the claims about brussels sprouts on the internet are taken by looking at the underlying nutrients included in the sprouts and generalizing them to eating the spouts themselves.
Like many other dishes in the cruciferous vegetable family, those people who take warfarin or who have advanced kidney disease, need to discuss adding them to their diet with their physician.
Luckily, we have figured out that brussels sprouts can be cooked in different ways. If you have extra time on your hands you can peel each individual leaf. You can also tear the brussels into small leaves for a salad. That’s for a special occasion.
If you don’t have that kind of time, they can be roasted into a delicious and healthy side dish. All you have to do is learn this one simple recipe and you can never go wrong. Your kids might even eat them.
1 pound of Brussels Sprouts
Extra Virgin Olive Oil
¼ tsp kosher salt
– Preheat Oven to 450 degrees
– Rinse sprouts and remove the outside thickened and browned leaves
– Halve the sprouts lengthwise
– Place the cut sprouts in a bowl with a tablespoon of extra virgin olive oil
– Add ¼ teaspoon kosher salt and mix with your hands
– Place on 1-2 baking sheets being careful not to crowd the pan
– Cook for 10 minutes and flip/shake them on the pan
– Cook another 5-10 minutes until browned and crispy
Serve hot and with a squeeze of fresh lemon juice! Be sure to save the extras for a roasted veggie bowl or salad the next day. (And be sure to check back for my Roasted Brussels Sprouts salad recipe…coming soon!)