I was sure I hated these little suckers until about a year ago when I had them at my favorite french restaurant. I was shocked at how good they were(it helped I was eating steak at the time, so I was a happy girl in general)
They are actually very easy, and delicious. They are also super good for you. They are high in Vitamin K, C, and A. They are great for detoxing your system and there have been studies done on the cancerous fighting agents in brussels sprouts. As always the worlds healthiest food site has much more info, here is a link: B Sprouts Yo
I like my brussels sprouts roasted, which is very simple to do. Last night I also made the meal I made last week with roasted butternut squash, but use Quinoa instead of pasta. For that recipe, see my previous post Roasted Butternut Squash Recipe, and just cook Quinoa instead of pasta.
The picture I have of the brussels sprouts are before they went in the oven, I forgot to get an after shot. Hopefully I will cook more this week, and can get better pics. Im pretty tired this evening, it was a long weekend, but wanted to at least put a little something up.
Have some fun meals planned for the week, post more soon!
Serves 5-6 as a side
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees F.
2.Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut in half. Mix them in a bowl with the olive oil, salt and pepper.
3. Pour them on a sheet pan and roast for 20 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.
This recipe is based on how one of my faves Barefoot Contessa cooks them. Holy Moly do I love her! Ok folks, go get some sprouts and enjoy!