You think you either love or hate Brussels Sprouts. These guys have been bad-mouthed for so long, it’s no wonder we learn to hate them as kids without ever having tried them. Even then, I think it’s also because as kids, we are less drawn toward cruciferous vegetables than when our taste buds ‘mature’. I remember hating cauliflower at age four, but now it’s one of my favorite vegetables.
Brussels are such a great, ‘cheap’ bulk food for your lifestyle change. They’re great roasted, but now they’re showing up more frequently raw in salads because of the health benefits these tiny little cabbage heads provide. They taste so much like cabbage that most people wouldn’t know they’re eating raw Brussels without seeing them.
So, buy yourself some fresh Brussels Sprouts, slice one or two very thinly, and add it to a salad. If you want to roast some, here is a really simple, but delicious recipe.
Roasted Brussels Sprouts
- Preheat oven to 420 degrees F.
- Rinse sprouts, cut off close to the stem, and cut sprout in half.
- Lightly coat a shallow baking dish with oil, lay all of the sprouts in the pan cut-side up, and either drizzle with oil or spray with something like Pam. Sprinkle with salt and pepper.
- Baking time will depend on the size of the sprouts. The ones in the photos were pretty big, so I baked them 20 minutes before they were browned enough to flip them. I then baked them for another 10 minutes to brown the other side.
- That’s it! Super simple, super tasty, and super easy on the budget–both calorie and financial!
- This recipe also works with frozen Brussels- either baby whole or pre-cut halves. They won’t get as crisp, but are great in a pinch.