I think just about anything tastes good roasted: eggplant, potatoes, asparagus, red peppers, tofu, garlic; the list goes on. But I had never thought to roast brussel sprouts before.
Truth be told, until recently, I hadn’t touched them since I was at least ten. It took me that long to recover from the way my mom prepared them when I was growing up: boiled. Total blasphemy, at least in my book! I refused to eat them.
I was missing out.
The truth is that brussel sprouts aren’t all that bad after all. They are low in saturated fat, and very low in cholesterol. They are also a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. Source.
In addition, we get cancer protection from brussel sprouts thanks to four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian. These same cancer-preventive components also aid in detoxing your body and ridding it of inflammation. Hello antioxidant. Source.
And roasting them in olive oil and a little salt? Totally divine.
Simply chop your desired number of brussel sprouts into small pieces and arrange on a baking sheet. Keep in mind that they will shrink as they cook.
Toss liberally with olive oil, sprinkle with salt, and roast at 350 degrees for 15-20 minutes, stirring once. You know they are cooked to perfection when a few start blackening.
Simple. Fast. Delicious.
And perfect for your first al fresco meal of the season. We enjoyed our first on the back patio Friday. Even K-Bear thought it was divine!
Eat my brussel sprouts? Heck ya. I’ll even enjoy them with a glass or two of wine. Cheers to the arrival of warm weather!
Have you ever roasted brussel sprouts? What’s your favorite roasted vegetable?
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