The big secret to making tasty Roasted Brussels Sprouts is to use any cooking technique besides boiling, with roasting being the best! So many people have a mental block when it comes to this nutrient-dense crucifer because they first tasted them boiled. Boiling Brussels makes them more bitter and can result in an up to 90% loss of sulforaphane, one of its antioxidant cancer-fighting compounds. Roasting Brussels Sprouts is very easy, very forgiving and very tasty.
Featured Ingredients
Brussels sprouts are a super nutrient-dense food. Per 1-cup serving they deliver at least 10% or more of the daily value of 10 different nutrients including vitamins, minerals, phytonutrients, and fiber. Today’s Brussels sprouts have been bred to minimize levels of bitter compounds, resulting in improved taste.
Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.
Roasted Brussels Sprouts
Ingredients
- 4 lbs Brussels sprouts
- 1/4 cup olive oil or cooking fat of choice
- 1 teaspoon salt
Instructions
- Preheat oven to 375F
- Trim any brown parts off the Brussels sprouts. Slice in half if medium in size, slice into quarters if large in size, leave whole if they’re small. Any leaves that fall off can get added to the pan.
- Toss Brussels sprouts with olive oil (or other fat) and salt. Place on a rimmed baking sheet, spreading out to form a uniform layer.
- Bake, stirring once about halfway through the cooking, for 30-35 minutes, until browned.
Leave a Reply