Now, as a registered dietitian, you may think that I am required to like all veggies, including soggy sprouts. Alas, I do not. I highly dislike soggy Brussels sprouts! But, I love love love them roasted! Roasted Brussels sprouts are delicious and nutritious! They are an excellent source of vitamin C, vitamin K, and several B vitamins, as well as soluble fiber. As with any plant, they have all sort of beneficial phytochemicals.
So, how does one roast a Brussels sprout? It's super easy! Preheat your oven to 400 degrees F. Peel off any yucky outer leaves (or buy them already prepped!). You may want to slice the larger ones in half. Toss them with a little olive oil - try lemon infused olive oil! Add a little salt and pepper. And you are done! Get creative and add some lemon juice or garlic powder if you like. Spread them out on a baking sheet - I use a silicone baking mat on a metal cookie sheet that has about a 3/4 inch lip. Then bake for about 30 minutes. You can shake or stir them half way through. That's it! Caramelized deliciousness!