Roasted Brussels Sprouts

  • Servings: 6-8
  • Time: 45 min
  • Difficulty: Easy
  • Print

These brussels sprouts are crispy and delicious! Rich in nutrients and fiber. Cruciferous vegetables (the umbrella term for vegetables like broccoli, cauliflower, cabbage, brussels sprouts, kale, etc.) have been shown to help fight cancer (check the links out below for more health information). My sister uses roasted brussels sprouts as bargaining chips to get her kids to finish their beans and potatoes! No kidding! I love crispy hot brussels sprouts straight out of the oven and so does my baby niece and nephew! A delicious addition to any meal. Load up your plate and get ready to party! Maybe, however, refrain from going to hot yoga afterwards?

Second Strategy to Cooking Broccoli: “Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.”

Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis “Cruciferous vegetables are a rich source of glucosinolates and their hydrolysis products, including indoles and isothiocyanates, and high intake of cruciferous vegetables has been associated with lower risk of lung and colorectal cancer in some epidemiological studies.”

For more videos on cruciferous vegetables click this link!

Ingredients

  • 2 lb brussels sprouts
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 1 tsp garlic
  • 1/2 tsp black pepper

Directions

  1. Preheat oven to 400°F.
  2. Wash and cut brussels sprouts in half (or quarters depending on the size) and remove any brown or yellow outer leaves or brown ends.
  3. Combine brussels sprouts and olive oil in a large mixing bowl, and toss until everything is evenly coated.
  4. Spread the brussels sprouts out onto a large baking sheet, and sprinkle with a few generous pinches of salt, pepper, and garlic powder.
  5. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly (different ovens and different sized sprouts may affect baking time so keep an eye on them). Taste, and sprinkle on extra salt, pepper, and garlic if necessary.
  6. Serve immediately.
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