I LOVE brussel sprouts. I usually boil them – tried steaming once, but they were just bitter and too crunchy. Don’t get me wrong, I like el dente, just not raw.
I heard about roasting them, so decided to give it a try. The key is to cut the thick bottoms off the little suckers, instead of putting crosses in the base of them, and cut in half. This seems to make them roast evenly, yet still come out creamy, crunchy, yummy!
- Brussel sprouts
- Sea salt
- Fresh cracked pepper
- Extra virgin olive oil
Preheat oven to 400 degrees F (205 degrees C).
Roast in preheated over for 20 to 30 minutes, shaking the pan every 10 minutes for even browning.
Brussel sprouts should be dark brown, almost black, when done. Adjust seasoning with salt, if necessary.
You seriously have to try this recipe, these little veggies will change your life – no joke!
Now, the science bit…
Servings Per Recipe: 6
Amount Per Serving
- Total Fat: 7.3g
- Sodium: 344mg
- Total Carbs: 10g
- Dietary Fiber: 3g
- Protein: 2.9g