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I must admit, I always thought that I hated brussels sprouts because I grew being told that I did. Thanks, Mom! It wasn't until I joined a local farm share and received them in my weekly share, that I discovered I am actually a lover of Brussels sprouts! After roasting them in the oven, I ended up hogging the whole pan to myself. The delicious carmelized outside has got to be my favorite part!
Delicious and super good for you
Closely related to kale, cauliflower, and mustard greens, Brussels sprouts are rich in fiber, vitamins K/C/A, and even iron. When my anemia was really affecting my health, one of the foods that my doctor suggested I eat, was Brussels sprouts! They have even been known to help decrease inflammation and improve blood sugar control. Brussels sprouts are most definitely one of my favorite veggies to eat!
Oven Roasted Brussels Sprouts
- 1 1/2 lbs. Brussels sprouts
- 3 Tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 1 Tbsp. minced garlic
- Pre-heat the oven to 450F.
- Rinse Brussels sprouts in a colander and chop off the bottom.
- Peel off the outer layers that are falling off, looking yucky, yellow, or bug-eaten.
- Cut the brussels sprouts in half, lengthwise.
- In a large bowl, combine the brussels sprouts halves, olive oil, sea salt, and freshly ground pepper. Stir to evenly coat each brussel sprout.
- Spread the Brussels sprouts out on a cookie sheet lined with parchment paper.
- Sprinkle the minced garlic over the sprouts and bake them for 30-45 minutes in the oven, gently tossing them every 10 minutes, so as to prevent burning.
- Remove the sprouts from the oven, they should be browned and slightly crispy on the outside.