BRUSSEL SPROUTS, YOU EITHER LOVE THEM OR HATE THEM...
Well guess what? I LOVE them! Roasted with garlic, sauteed in olive oil, steamed in broth, etc... Nowadays there are so many amazing ways to cook this vegetable super food that they are no longer the mushy mash that many of us remember from our childhood.
Besides their yummy goodess, brussel sprouts 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. In fact, brussels sprouts boost the body's detoxification enzymes thus helping to clear potentially carcinogenic substances more quickly. Brussels Sprouts = Cancer fighting food!
While cruising the farmers market this morning I picked up a few pounds of organic brussel sprouts and have decided to dedicate my next couple of posts to this yummy super food. Let's start with a really nice and simple recipe for roasting brussels sprouts. This recipe requires minimal prep and is always a crowd pleaser!
GARLIC ROASTED BRUSSEL SPROUTS
1 lb fresh brussel sprouts, halved
10 cloves garlic mashed/minced (Don't be scared, there is no such thing as too much garlic!)
1/4 cup of regular olive oil
pinch of sea salt and black pepper. As I mentioned in my previous post, I am trying to use little to no salt these days, but if you must, a small pinch will do. :)
**To mash/mince garlic I prefer to use a garlic press. You can buy one most anywhere for $20-$40 dollars. It is fast, easy, and saves your fingers from reaking of garlic. I bought a really nice one at Marshall's, of all places, for $9. If you do not have a garlic press, peel your cloves and lay them flat on a chopping board. Put a large chef's knife flat over them and pound your fist down on the knife (the mash), carefully avoiding the sharp edge. Then coarsely chop the squashed cloves (the mince).
Preheat oven to 400 degrees.
In a roasting pan, spread the brussel sprouts and evenly distribute the garlic over them.
Drizzle it all with the olive oil , and sprinkle with salt and pepper.
Roast, stirring occasionally to redistribute the garlic and oil, until the sprouts start to get roasted and turn a caramel brown around the edges (about 25-35 minutes). Serve warm.
This dish makes for a great compliment to any protein! Enjoy!
xoxo
Roxie
Roxan
Reader Comments (5)
Roxie, these are such great posts! I love the enthusiasm. I am not sure how much I like these, but I am sure you make them yummy!
Tay, I know how you feel about brussel sprouts, but I know this recipe will turn you around! :)
Brussel sprouts are like mini cabbages which = Beano!! I tried something similiar once and almost started a fire with all that gas! Sounds yummy Rox! Don't forget your beano!
Ha ha Kim, you are silly. Had them last night gas free. Must be the rest of your non-paleo diet that is causing all that gas... ;)
I love Brussels!! they are reallly good for you! especially the ladies.