Roasted Brussels Sprouts
The only way I ever used to cook vegetables in my pre-paleo fat-phobic days, was to steam them or boil them. It’s no wonder vegetables weren’t one of my favorite things. Now, I roast my veggies most of the time and it has made a world of difference.
Brussels sprouts are one of my favorites, and we seem to eat them nearly every week. I’ll be sad when summer comes and they are no longer available in the stores here.
- According to a 2002 survey, Brussels sprouts are the most hated vegetable in Britain.
- They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century.
- They are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens.
- Like broccoli and some other members of the Brassica family, Brussels sprouts contain something called sinigrin, a glucosinate that may prevent colon cancer according to research.
- One cup of Brussels sprouts contains 1,122 IU of Vitamin A.
- 1/2 cup contains 80% of the RDA of Vitamin C.
- Brussels sprouts
- oil of choice
- sea salt
What to do
- Peel of any discolored outer leaves and then slice off any brown stalk at the bottom and cut your sprouts in half.
The prep work
- Toss with oil of choice (we usually use coconut oil or olive oil) and spread out on a baking sheet with the cut side facing down.
- Sprinkle with sea salt.
- Place in a preheated 200 C (400 F) oven and roast for 20-30 minutes.
Ready for the oven
- Options: add in some crumbled bacon
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