i admit that St. Paddy’s day is eluding me this year… so this is my little shout out to everything green! Brussels Sprouts. i know, not what you were expecting…me neither!
Brussels Sprouts are believed to contain antioxidants & anti cancer properties, as well as aid in digestion, DNA repair, cardiovascular support and lowering inflammation. So all you haters out there…give them a shot!
Sometimes simple is the best. This recipe by Ina Garnter is a testiment to that! I’ve tried several different takes on brussels sprouts but this one is my favourite. By far. And my kids went to town on them. Lincoln even asked if i could pack some in his hockey bag! um? No.
A quick 4 ingredients is all you need:
~Brussels Sprouts
~Good olive oil
~Kosher Salt
~Freshly Ground Black Pepper
Rinse the brussels sprouts and snip off the browned ends. Peel off any outer layers that are yellow.
I like to cut my sprouts in half…for two reasons: it speeds up the roasting process, but more importantly, they are more edible to me. A brussels sprout can be a bit intimidating..or is it just me?? Whatever the case, i slice mine in half!
Mix with about 3 tablespoons olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper. And the better quality the olive oil, the better it will taste..no lie!
Roast at 400 degrees for 25-30 minutes on a parchment lined baking sheet. Shake the pan a couple of times during baking to get all parts evenly roasted.
Make it an addition to a healthful meal. We paired it with grilled steak and sauteed veggies. Yum! Plus, the leftover sprouts were just as delicious the next day!!
ps. Who knew that they are called Brussels Sprouts, not Brussel Sprouts?? Probably everyone but me!
