As we enter the colder months, Brussels sprouts become a favorite on the dinner table. A vegetable consisting of the small compact bud of a variety of cabbage, Brussels sprouts are thought to have originated in Brussels, Belgium! Unlike most green vegetables, Brussels sprouts are high in protein, making it a great choice for vegetarians and vegans. Although the protein is incomplete—lacking the full spectrum of essential amino acids—eaten with a serving of whole grains will make them complete. Research suggests they may offer protection against some forms of cancer. They are also an excellent source of Potassium, Vitamin C, Folate, and Vitamin A. Still not convinced they are worth a try? Try this delicious and simple recipe below.
Roasted Brussels Sprouts
- Preheat oven to 400 degrees F (205 degrees C).
- Place 1.5 lbs of trimmed Brussels sprouts, 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.