I just picked up a pound of Brussels sprouts at the store today—one of my all time favorite fall/winter veggies. I just love them roasted—with just a splash of olive oil, garlic, herbs and even nuts or seeds, such as pistachios, pine nuts or pumpkin seeds. These little miniature cabbage heads may seem humble, but they are packed with nutrients. Part of the cruciferous vegetable family, along with broccoli and cauliflower, Brussels sprouts contain anti-cancer compounds called glucosinolates. They’re also a good source of vitamin A and C, folic acid and fiber—all for only 40 calories a serving!
Here’s my favorite, easy recipe for roasted Brussels sprouts. Try it one night this month!
Roasted Brussels Sprouts with Garlic and Herbs
1 pound trimmed, cleaned Brussels sprouts, cut in half
½ Tbsp extra virgin olive oil
1 Tbsp water
2 small cloves garlic, minced
½ teaspoon Herbes de Provence
¼ teaspoon smoked paprika
1. Preheat oven to 375.
2. Place Brussels sprouts in a baking dish.
3. Add olive oil, water, garlic, Herbes de Provence and smoked paprika. Toss to combine.
4. Place dish in hot oven and bake for about 20 minutes, until brown and crisp-tender.
Thursday, November 29, 2012