Mention Brussels sprouts and a lot of people turn up their noses. Which is a shame because they’re so good for us!
I’ve always liked them, though. When I was a kid I happily munched away on them – steamed, with butter and salt and pepper. I still enjoy them that way. But I also really like them roasted – this way.
- Brussels Sprouts - 1 1/2 - 2 lbs.
- olive oil - 3 - 3 1/2 Tablespoons
- garlic (minced) - 1 Tablespoon
- sea salt - 3/4 to 1 teaspoon
- ground black pepper - 1/4 teaspoon
- ground cayenne pepper - 1/4 teaspoon
- crushed red pepper - 1/4 teaspoon
Preheat oven to 400 degrees Fahrenheit.
Wash, and trim the ends off and then cut the Brussels sprouts in half (lengthwise). Place in a bowl and toss with the oil, garlic, salt and peppers. Lay out on a cookie sheet and roast for approximately 35 - 45 minutes (until tender and browned, as you like). Shuffle and shift the Brussels sprouts every 10 minutes so they brown/cook on both sides.
Serves 6 - 8
A note about Brussels Sprouts: Just one cup of Brussels sprouts contains 16% of the recommended daily allowance of dietary fiber, and they're loaded with vitamin-K - almost 275% of the RDA! Vitamin K is essential for normal blood clotting. It also plays an important role in cell growth. When we don't get enough we may bruise more, suffer nosebleeds and even broken bones.
Brussels sprouts also provide over 160% of the RDA for vitamin-C. And they help fight inflammation and support cardiovascular health. What's more, a compound found in Brussels sprouts protects our stomach by obstructing the overgrowth of Helicobacter pylori - a bacteria that can lead to gastritis, ulcers and even gastric cancer! (And haven't our poor stomachs been through enough?)