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Sunday, April 2, 2017

Jen's Roasted Brussels Sprouts

Tell her or don't tell her. Maybe I will. But my mommy was right:

Vegetables are good for you.
Why do people hate vegetables or maybe eat them only because they have to? Because you're cooking them wrong.

People either overcook them until they're colorless and mushy or they murder them with butter and cheese, which pretty much kills the healthy aspects anyway.

No veggie has been boiled until brown and mangled more than the world's cutest cabbage: the Brussels Sprout.

Image via Flickr by Nick Saltmarsh

My friend Jen from and has the right idea. Keep it simple and roast them.

(She also had the spelling right and I had to edit myself. It's "Brussels sprout" like the city and not "brussel sprout.")

Roasted Brussels Sprouts
2 cups Brussels sprouts per person
Salt and pepper to taste
Olive oil


Preheat oven to 350 degrees, which is about 180 degrees celsius (had to figure out conversion between Fahrenheit and Celsius while cooking in Spain!).

Line baking sheet with parchment paper. If you don’t have, bake directly on the baking sheet.

Cut off ends of washed Brussels sprouts, then cut in half. Place into a large bowl. Toss with 1/4 cup olive oil. Add more OO if serving more than 4 people.

Sprouts shouldn’t be super wet, just a little drizzle. Spread sprouts evenly on baking sheet. Sprinkle salt and black pepper over Brussels sprouts.

I use very little salt, or use non-salt instead. (One of my favorites is Costco’s Organic No-salt Seasoning).

Bake for 20 minutes or until edges are brown and some sprout leaves are crispy.

Serve immediately with meal. Great with couscous and green salad, as shown, for full dinner. Extra sprouts make great leftovers, but these taste so good it’s rare to have any left over!

Is it a complicated recipe? No but the good ones rarely are.

Take away a few things:
  • Roasting brings out flavor in everything. When you boil vegetables, flavor and vitamins end up in the water. Roast them and everything stays inside.
  • Simple seasonings let the flavor shine through. Pepper and a little salt may be all you need. I'd add a little spice, but I do that to everything.
  • Mix it up. You can roast squash, carrots, onions, garlic and nearly anything with this. Make sure the other ingredients are cut in the right size so they cook at about the same speed as the sprouts.
Helping people both young and old enjoy healthy vegetables is perhaps the toughest of cooking challenges. Making chocolate delicious is easy.

What's your secret for getting your friends and family to love vitamins and nutrition?

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