These are not the Brussels sprouts of your childhood.
One bite of this crunchy-tender, savory side dish and you'll never steam broccoli again.
(Okay. . .maybe you will. I actually like steamed broccoli.)
Brussels sprouts are a nutritional powerhouse of the cruciferous veggie family. One serving of these delicious sprouts is packed with more than 200% of the recommended daily amount for vitamin K1, more than 120% of vitamin C, and are a good source of fiber, potassium, choline, manganese, protein and B vitamins.
Enjoy with gusto!
Perfectly Roasted Brussels Sprouts
1-1/2 lbs Brussels Sprouts
2 Tablespoons olive oil
3/4 teaspoon salt
1/4 tsp pepper
2 cloves garlic, minced
Preheat oven to 400º.
Wash Brussels Sprouts well and place on towel to drain.
Cut off the ends, then quarter length-wise.
Spread out onto a large baking tray, separating some of the outer leaves from the quartered sprouts (the separated leaves will become crisp "chips" when cooked. Mmmmm.)
Mix together remaining ingredients, drizzle over sprouts and stir on baking tray until well coated.
Bake for ~25 minutes at 400º, stirring every 8 minutes or so.