The one vegetable I couldn’t get my hubby to eat was brussels sprouts. No matter how hard I tried, he refused! Then I went to Costa Rica and left him alone for 4 weeks…I bet you can already guess his new favorite vegetable. Thats right, brussels sprouts. To be more precise, roasted brussels sprouts with loads of garlic! When I asked what inspired him to purchase brussels sprouts at the store, he said he was buying every other vegetable available, so why not give the dreaded sprout another try? Yep, it brings happy tears to my eyes to know that when he had the option he choose loads of vegetables (even one that he didn’t think he liked!) over the trashy junk he could have easily purchased to fill his belly while I was away (french fries, tator tots, chips, etc.), HE CHOSE VEGGIES! So below is the recipe that he made many times during that long month and what changed his mind about this super veg!
Before I share the recipe, I am going to quickly talk about the health benefits of eating this super fab veg! Brussels sprouts are from the same family as cabbage, cauliflower, broccoli, kale, collards and kohlrabi. They are a cruciferous vegetable with lots of fiber, so be prepared for a little extra gas production. They are high in vitamins A and C–a couple of our favorite antioxidants! It also provides high levels of indole-3-carbinol and sulforaphane which boost DNA repair in cells and may block the growth of cancer cells. Sound like something you should be eating? Give this recipe a try! The roasted sprouts are not just healthful, they are delicious! I have already made them 5 times in the short time I have been home. They are so good, I even made them as an hors d’oeuvres for a happy hour I hosted last week and they were a HIT!
Roasted brussels sprouts unplugged
- 1 # stemless brussels sprouts, cleaned
- 3 cloves of garlic, mashed
- sprinkle of salt
- dash of crushed black pepper
- dash of cayenne pepper, optional
- 1 t powdered dried onion (or more)
- 1/4 t sweet spanish paprika
- 1 T Avocado oil (or a good cooking oil)
Preheat oven to 375 degrees.
Throw all ingredients in a ziplock bag. Shake to coat the sprouts with the oil, garlic and dry ingredients.
Place them in a single layer on a cookie sheet. Bake for 45 minutes. Stir once or twice to be sure all sides are nicely browned.
Eat and enjoy!