Tag: brussel sprouts

Recipe: Roasted Brussels Sprouts

brussel sproutsDinner is going to be good when there are roasted Brussels Sprouts as a side dish!

Ingredients:
4 cups of Brussels Sprouts, rinsed, ends cut off, cut in half
1/4 cup olive oil
Salt and pepper

Recipe:
1. Preheat oven to 350 degrees
2. Line cookie sheet with #parchment
3. After cutting the Brussels Sprouts, place in bowl. Toss to coat with the olive oil then spread evenly on parchment lined cookie sheet.
4. Sprinkle salt and pepper to taste. If you really wanna kick in the pants, add a little Ghost Pepper salt (like a tiny teensie weensie sprinkle. Seriously.)
5. Bake for 30 minutes, checking at 15-minute mark. Rotate cookie sheet if your oven heats inconsistently.
6. Eat as soon as they come out of the oven.
Enjoy those little bites of roasted heaven!

I’ll see you at the table!

Recipe: Roasted Brussels Sprouts

df7d42a8778d11e394a00ef4841a629f_8A vegetable with a bad name for itself, Brussels sprouts have historically been steamed and then served swimming in a butter bath to cover the bitter taste – no wonder most of us hated them when we were young. But we also know these little green rounds are packed with tons of vitamins… So, give this easy recipe a try and you just might fall in love!

Ingredients:
2 cups Brussels sprouts per person
Salt and pepper to taste
Olive oil

Directions:
Preheat oven to 350 degrees, which is about 180 degrees celsius (had to figure out conversion between Fahrenheit and Celsius while cooking in Spain!).
Line baking sheet with parchment paper. If you don’t have, bake directly on the baking sheet.
Cut off ends of washed Brussels sprouts, then cut in half. Place into a large bowl. Toss with 1/4 cup olive oil. Add more OO if serving more than 4 people.
Sprouts shouldn’t be super wet, just a little drizzle. Spread sprouts evenly on baking sheet. Sprinkle salt and black pepper over Brussels sprouts.
I use very little salt, or use non-salt instead. (One of my favorites is Costco’s Organic No-salt Seasoning).
Bake for 20 minutes or until edges are brown and some sprout leaves are crispy.
Serve immediately with meal. Great with couscous and green salad, as shown, for full dinner. Extra sprouts make great leftovers, but these taste so good it’s rare to have any left over!

Shopping tip:
When buying groceries internationally or in the USA, Brussels sprouts aren’t necessarily better when bought in bulk. The pre-packaged are usually just as good.

Enjoy and I’ll see you at the table!

 

Recipe: Eat To Live: Brussels sprouts and spinach

We’re trying recipes from the Eat To Live book by Dr. Joel Fuhrman. This is our second recipe and it’s really good! Wasn’t too hard to make. I bet the left overs will be great too!

Serves 4

INGREDIENTS:
1 pound Brussels sprouts, cut into fourths
14 ounces baby spinach
1/4 cup water
4 cloves of garlic, minced
1 small onion, chopped
1 (14.5-ounce) can no- or low-sodium chopped tomatoes
1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoning

DIRECTIONS:
Steam the Brussels sprouts and spinach for 8 minutes, or until the Brussels sprouts are almost tender. Meanwhile, heat the water in a large spot and sauté the garlic and onion until the onion is tender, about 5 minutes. Add the Brussels sprouts and spinach, chopped tomatoes, and seasoning. Simmer for 10 minutes. Serve warm