Yummy and tasty! Yes, brussels sprouts are not only delicious and tasty they are also full of healthy benefits. I am not sure why many people hate this healthy vegetable. They are probably a favorite in my family and are so easy to cook.
Roasted Brussels Sprouts should not make their appearance only on Thanksgiving Day. It is the perfect side dish on any day as long as you can find them at your local supermarket. Most green vegetables should at least be part of your monthly meal menu.
I love eating brussels sprouts year-round, but especially during the fall and winter months. I prefer roasted over steamed, well seasoned, and cooked in a splash of fruity vinegar. Usually, you will find recipes on the web with balsamic vinegar; you can use any citrus-flavored vinegar. The reason is to cut down on the raw taste of the sprouts.
Tips for Roasting Brussels Sprouts
- Remove outer layer(s)
- Cut in half (cut large sprouts into quarters and leave small sprouts whole)
- Wash under cold water
- Remove any excess water
- Evenly coat with oil and vinegar
- Seasoned sprouts properly
- Set temperature at 400 degrees F.
- Start roasting sprouts upside down on a baking pan
- Make sure they roast evenly and all sides
A few health benefits
- Helps Protect Against Cancer with Antioxidants & Phytochemicals
- Provides Bone Building Vitamin K
- Boosts the Immune System with Vitamin C
- Fights Inflammation & Heart Disease
- Restores Digestive Health
- Protects Eye & Skin Health
- Provides a Source of Potassium for Proper Nerve Function
- Improves Brain Health
- Helps Maintain a Healthy Pregnancy through Folate
- Balances Blood Sugar and Fights Diabetes
Cooking and Eating Brussels Sprouts
Brussels Sprouts have a distinct flavor. Fresh herbs and seasoning are best to use when roasting, broiling, or grilling the sprouts. The sprouts can be eaten raw as well. Slice the leaves thin or shred and toss in your favorite salad. They could also replace cabbage leaves in soup, as they are a family of the cruciferous vegetable family.
Stews and pasta are not excluded. They pair off nicely and create nutritious one-pot meals. Don’t forget they contain tons of healthy nutrients and are a great source of protein.
Did you know that you could use dried spices as well? I use Noubess Steak Seasoning, Salt-Free. Yes, a steak seasoning! The seasoning added tons of flavors and made the sprouts more appetizing.
These are the tastiest Brussels Sprouts! You will become a Sprouts fan after tasting them.
- 32 oz brussels sprouts
- 1 to 1 1/2 teaspoons Noubess Steak Seasoning
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- 1 tablespoon balsamic vinegar
- Heat oven to 400 degrees. Trim bottom of brussels sprouts, remove outer layers and slice each in half top to bottom, or quarter if they are too large. Leave the small ones whole. Wash in running cold water and remove any excess water.
- Mix them in a bowl with the olive oil, vinegar, Noubess Steak Seasoning, and salt. Pour them on a sheet pan and roast for 20 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.