Burst Fam! Emily here!
Last week we posted a blog about how to make healthy food taste delicious. One of the techniques I use to do this is oven roasting, so today I’m bringing you a SUPER simple Roasted Brussels Sprouts recipe.
I haven’t always been a brussels sprouts lover. I actually thought I hated them…until college. I know what you might be thinking, college??? College food consists of ramen noodles and frozen pizza.
Well… Senior year, I lived with two good friends who were also dietetic students. Yes, three future dietitians living in one small apartment. Needless to say, our place was not the hot spot for snacks after bar close.
In the first few months of living together, I dreaded the days my roommates made brussels sprouts….until I got up the nerve to try one. That’s when everything changed. I went from a hater, contributing to brussels sprouts’ bad rap, to a lover.
When I first started making brussels sprouts, I would either boil them, or if I was lazy (), I would buy the microwavable steamer bags and season them with butter and salt. (Yes, butter! I don’t use butter in this particular recipe, but I do use it. It’s a real food!!)
As the years have passed and I’ve become wiser, I’ve learned that roasting brussels sprouts is where it’s at! Roasting these little cabbages is much tastier than boiling them. Check out the recipe below!
Roasted Brussels Sprouts
- Brussels sprouts- 1 ½ – 2 pounds (I make a lot at one time because leftovers are and I’m all about meal prepping)
- 3 Tbsp Avocado oil- This is the oil I use because it’s good for cooking at high temperatures. Avocado oil has a high smoke point meaning it’s stable at high heat. (But, you could use an oil of your choice)
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp pepper
*for spice lovers- you can add ½ tsp cayenne pepper or your favorite spice to kick it up a notch
What to do:
- Preheat oven to 425. Rinse the brussels sprouts. Cut off the tough stem on each sprout.
- Remove the loose leaves (each sprout may have a few leaves to pluck off).
- Cut each sprout in half lengthwise.
- Toss the sprouts in a Ziplock bag or big bowl and add the oil, garlic powder, salt and pepper. Shake/Mix well.
- Lay sprouts on cookie sheet face down (this will help the sprouts get crispy). Place in oven.
- Roast for approximately 25 minutes or until the tops of the sprouts are golden brown
*My husband is a spice enthusiast so even the cayenne pepper doesn’t do it for him. He will sometimes dip his sprouts in hot sauce. I’ve been known to dip mine in a little hummus to mix things up.
Last, but not least, enjoy! AND reap the benefits of brussels sprouts! They are a great source of vitamin C (think growth, development and repair), vitamin A (think eyes), and Vitamin K (think blood clotting and bone health). They are also surprisingly high in protein for a green vegetable .
Questions? Comments? What is your favorite brussels sprouts recipe? I’d love to hear! Email me at firstname.lastname@example.org! #FindYourBurst