So many people strongly dislike those little mini cabbage looking brassica vegetables. Most often they lament that their grandmother boiled them to their soggy deaths and forced them on the family every Sunday night. So how is it that my 3 year old yells out in the grocery store that we absolutely must buy more Brussels sprouts this week? Well, for one, she's been eating them for as long as she can remember! And two, you've got to roast them!
You'll hear me say it time and time again, kids should be offered pretty much every food their parents are eating. My only exception is super spicy food, cause that's just not fair. So, anytime we have Brussels sprouts, my little gets a few on her plate. Typically, she tastes everything on her own with out prodding, but sometimes she needs a little encouragement. Honestly, she can't get enough Brussels!
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!