What might surprise you is which vegetable I really enjoy and try to eat more frequently, especially this time of year: Brussels sprouts. Sure, the cruciferous vegetable is a health helper—they’ve been shown to protect against cancer and heart disease. But they’re also delicious (seriously!).
If you disagree, it might be because you’ve never had them prepared properly. I challenge you to try roasted Brussels sprouts using the recipe below or following the instructions in the video. I’m pretty confident it will make you a convert. Give them a try and let me know what you think.
Roasted Brussels Sprouts
Makes 4 servings
Prep time: 5 minutes
Total time: 10 minutes
2 cups Brussels Sprouts, ends removed and discarded, cut in half
Vegetable oil cooking spray
¼ teaspoon salt
1. Heat a heavy bottom skillet over medium heat.
2. Lightly coat Brussels sprouts with cooking spray and season with salt and pepper to taste.
3. Place Brussels sprouts in hot skillet, cut side down, and cook until browned, 2 to 3 minutes.
4. Flip Brussels sprouts and cook on the other side for an additional 2 to 3 minutes.
5. Serve hot, room temperature or chilled. Brussels sprouts pair well with most fish, meat and poultry dishes, and are also excellent tossed in a salad. I like eating them with pickled ginger and sprinkled with sesame seeds.
Protein: 1.5 g
Carbohydrate: 4 g
Dietary Fiber: 1.7 g
Total Sugars: 1 g
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Calcium: 19 mg
Sodium: 157 mg
Are you a fan of Brussels sprouts?