Roasted Brussels Sprouts

Roasted Brussels Sprouts
  • Sumo

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.

Fun Facts

  • 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.

Ingredients

  • 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

    YUM

Print this post...

6 Comments

  1. Brussels sprouts is one of my favourite veggies, i eat them at list twice a week this winter! Since 2 weeks they didn’t have it in our farmers market anymore ( was really sad)
    but they still have them in Migros (exported) I roast mine with bacon!

  2. Love the brussel sprouts fun facts. Sometimes I refer them as baby cabbages 🙂 Love them, sauteed and roasted. YUM!

  3. What a revelation when I first discovered roasted brussels sprouts… Even my picky husband loves them! Thank you for sharing your fun facts as well as your recipe.

    • I know! Roasting makes all the difference 🙂

  4. Mmmm.., I also love them roasted like this – don’t roast them too often as my kids prefer them cooked (not overcooked!). Don’t want to complain though – I am glad they actually like them! We just had the last batch of ‘Rosenkohl’ from our community garden plot, now only some kale left on the beds – will definitely be growing them again next summer. Lisa, it was fun to read your description on the About page, felt like looking in the mirror – I have been in CH for the same time as you, also am a nutritionist and never iron too ;-). I discovered this site searching for kombucha, as I just started brewing my own – and like the site, will surely visit again!

    • Hi Aletta,
      I’m so glad you found my site! I’ve just checked out yours 🙂 You are lucky to still have some kale left…I’ve eaten all of mine and have to wait until the Fall until I can have it again. I need to grow more for next year. I’ve become a kombucha brewing fanatic. I absolutely love it. I hope you will find it as enjoyable as I do. Do you do much nutritional counseling? I’ve done it for a few people (for free) but haven’t really focused on it yet. I’m thinking fo getting more into it in the future as I’ve resigned from my full time job (but still working up until December 2013). Maybe we can connect at some point and do some guest blogging for each other 🙂