Brussels Sprouts


Brussels sprouts may or may not be one of your favorite veggies. I didn’t grow up eating them. Honestly I didn’t like them at all until I learned how to cook them. Now they are one of my favorites.

Many people boil them to death which makes them bitter and mushy. I roast them in the oven, which is one of the easiest and tastiest ways to cook just about any veggie, and brings out their sweet, nutty flavor.

Brussels sprouts are a part of the cruciferous vegetable family, which also includes kale, broccoli, cauliflower, cabbage and collard greens, all of which supply tons of nutrients for a relatively small amount calories. They are rich sources of vitamin C, A, and K, as well as potassium and a number of phytochemicals and antioxidants.

So, here is how I do it…

Preheat your oven to 400 degrees. First trim the outer loose leaves from your sprouts and rinse them. Next cut just the tip of the stem end off and cut them in half lengthwise. Throw them on a baking sheet. Drizzle with a couple teaspoons of olive oil. Season with a little salt and pepper. You can add a little crushed red pepper too if you like a little spice. Toss it all together. Pop in the oven for about 20 minutes, stirring halfway through for even cooking.

Voila! Tasty green yumminess. Try it yourself and see what you think!