Does the thought of slimy, overcooked Brussels sprouts make you cringe? Me too. Brussels sprouts tend to get a bad rap because so many people don’t know how to cook them. They are worth learning how to deal with though because they are nutritionally awesome.
Brussels sprouts are super healthy, loaded with vitamins C and K. They’ve got a good amount of Omega 3 and 6 fatty acids, not to mention a full spectrum of assorted minerals like potassium and manganese. Brussels also have a good amount of protein but they need to be eaten with some whole grains to get the full range of amino acids found in complete proteins. I’m forgetting fiber, they’re an excellent source.
Brussels are a great anti-cancer veggie and they’re also wonderful for weight loss, they fill you up really well without all those extra pesky calories. One cup of Brussels sprouts has about 40 calories.
If you’ve never had roasted Brussels sprouts you don’t know what you’re missing. Pick up some fresh ones and try this:
- Preheat your oven to 400 degrees.
- Take your sprouts and make sure they’re clean, if you rinse them pat dry.
- Cut off the end of the stem and then cut each sprout in half through the stem or they’ll fall apart in your oven. (I’m hoping that makes sense, it’s early.)
- Put ‘em on a cookie sheet with edges and toss with a little extra virgin olive oil.
- Sprinkle liberally with sea salt and feel free to add a few cloves of raw, minced garlic. (I like to add garlic after flipping them so it doesn’t burn to bits.
- Roast for about 12 minutes, flip them over when you’ve got some caramelization and browning on the bottom.
- Cook on the other side until they’re done. You don’t want them to overcook, so try one after about 5 minutes.
Serve with anything as a side or with some brown rice to make a quick and filling meal. Yum.
