Roasted Brussels Sprouts
Truth be told, I had never tried Brussel sprouts until several years ago. The childhood perception that they were gross stayed with me long into my adult years. It was not until I tried roasting them, that I began to like, dare I say love, eating them, and now they are a weekly staple at our dinner table.
Roasting brings out a different flavor than steaming, boiling, sautéing or grilling can offer. When cooked long enough, the tips of the outside leaves begin to caramelize, giving them a sweet flavor that I promise is different than anything you've had before. Many of my vegetable-phobic clients have never tried roasting their vegetables, but when they do, find them more palatable, even enjoyable.
Although this can be done with virtually any vegetable- carrots, broccoli, onions, mushrooms, tomatoes, asparagus- I find this method of cooking especially delicious for Brussel sprouts or broccoli. My husband loves eating them this way and requests we have them at least once a week. Swear!
1 lb Brusssel sprouts, halved
2 tbsp olive oil
salt and pepper, to taste
any other seasoning you prefer- Mrs. Dash Garlic & Herb is one I use often or Trader Joes 21 Seasoning Sute is another great sodium-free option
Set oven to 400 degrees. Line a jelly roll pan with aluminum foil. Spray the foil with cooking spray to prevent sticking. Place Brussel sprout halves in a medium-size bowl and toss with olive oil, salt, pepper and any other desired seasonings until well distributed. Spread sprouts evenly on the jelly roll pan. Cook for 20 minutes. For added flavor, add a drizzle of balsamic vinegar or sprinkle of grated Parmesan cheese after plating.