Roasted Brussels Sprouts
Brussels sprouts, like broccoli, have an unfair reputation as a bland, boring vegetable, and are often overlooked. I’ve found that roasting any vegetable gives it a nutty, woodsy flavor, better than any other cooking method, in my opinion. In this case, the roasting process caramelizes the brussels sprouts around the outside, and creates a tender, juicy, mouthwatering texture on the inside. I’m craving them now just from writing this!
1 ½ lbs fresh brussels sprouts
¼ cup olive oil
Pinch red pepper flakes
Salt & pepper
Honey, for garnish
White wine vinegar, for garnish
What to do:
Preheat oven to 450ºF.
Cut brussels sprouts in half; spread on baking sheet or roasting/broiling pan. Toss with olive oil, red pepper flakes, salt and pepper. Roast cut-side down until caramelized, about 25-30 minutes. Drizzle with honey and white wine vinegar for garnish.
Brussels sprouts are high in fiber carbohydrates, low sodium, fat free, and are a good source of Vitamins A & C (½ cup contains 80% of the recommended daily value of Vitamin C), potassium, and iron. They are also a good source of vegetable protein, because 31% of their calories come from protein.