Brussel sprouts have a bad reputation. Those soggy, tasteless, overcooked versions have tainted the reputation for what is actually a tasty and nutritious vegetable. Think of them like little cabbages. They have about the same nutrition profile of the beet greens or kale that I have posted before. You can find their nutrition here. It is the usual vitamin K, vitamin C, magensium, fiber, etc. Once again, you don't really need to know the litany of nutrients, just know they are a good choice.
There are lots of ways to eat them. I suspect you can eat them raw, shredded up in a salad to eat like slaw but I have not tried that. I have shredded them and then cooked like stirfry with some other vegetables and seasoning. Dried cranberries with pecans are excellent with quickly stir fried shredded brussel sprouts. My favorite way to eat them is roasted in the oven. When you cut them, some leaves get loose and those turn brown and crunchy in the pan. I go with a seasoning mix that hits all the flavors…sweet, spicy, salty, and tart. I used red wine vinger, maple syrup, soy sauce, olive oil, and hot pepper flakes to coat them before roasting. About 15 minutes in a hot oven and you are ready to go. They are quick enough to make after work, and it wouldn't be bad to eat the whole pan. They are so good you might want to! If you turned your nose up at this post, I say give this a try and you might change your mind!
And this picture has nothing to do with brussel sprouts, but I saw it on pinterest and it made me smile. It is a nice bright spot in some gray and cold weather. Have a good day!
Roasted Brussel Sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: roast side vegan vegetarian brussel sprouts fall winter
Ingredients (4 servings)
- 1 lb of brussel sprouts
- 1 Tbsp maple syrup
- 1 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp soy sauce
- 1/2 tsp red pepper flakes
- salt and pepper to taste
Preheat the oven to 400. Line a large baking sheet with non-stick aluminum foil. (This is optional but makes clean up so much easier!)
Wash the brussel sprouts and trim off the stem ends. Cut them into quarters. (For really small ones, cut them in half.) Place in a big pile on the baking sheet.
In a small bowl mix all the ingredients except salt and pepper. Stir well to combine. Pour over the brussel sprouts and use your hands to mix them well. Spread them out into a single layer. Grind over some pepper and season with a little salt.
Cook, stirring occasionally, for about 15 minutes. They will be tender and browned when finished. Cook them until they are as brown as you like. The loose leaves and smaller pieces will get nice and crispy. Taste for seasoning, adding salt and pepper if needed. Serve immediately.