Roasted Brussel Sprouts
As a child, the smell of Brussel sprouts made me gag. It was a smell that permeated the entire house as they boiled on the stove top. As a result, my family did not have the opportunity to try them. Funny how that works. Roasted Brussel sprouts…now that’s a game changer! It seems the sky is the limit with the add ons like bacon, onions, garlic, etc. Personally, I prepare mine rather simply, as you will see in this post. I also enjoy the crispness too, which is why I slice them in at least three sections rather than just in half.
Why Brussels? They contain very few calories, but pack a nutritive punch. The benefits include an excellent source of protein and rank high in both vitamins C & K. With cold and flu season, obtaining vitamin C is a bonus. Research suggests the bitterness in these cruciferous vegetables help fight off some cancers. Brussel sprouts are also thought to be a powerhouse antioxidant with slashing cell damage by 30% with just two cups. They are also high in fiber, reduce blood sugar, and reduce inflammation…a true winner! If this isn’t enough reason to include these morsels in your diet, I don’t know what it. Prepare them in ways that taste good to you.
Roasted Brussel Sprouts
Ingredients:
4 cups Brussel sprouts, ends removed and sliced into thirds
2 TBSP sunflower oil or similar
salt and pepper, to taste
1-2 tsp balsamic vinegar
Directions:
Combine above ingredients in a large bowl. Stir to combine.
Roast at 450 degrees, stirring occasionally, until edges are charred. Add additional seasonings, if desired.
Sprinkle with balsamic vinegar.
