Who loves brussels sprouts like I do?!
I think they’re one of those foods that you either love or hate, and I’ve learned that those who hate brussels sprouts likely have a story or two about their childhood and being forced to eat mushy, boiled, colorless brussels sprouts at the dinner table.
Maybe that’s why I love them – I don’t recall ever being served brussels sprouts as a kid. They just weren’t part of our household (maybe my parents weren’t fans?) so the first time I tried them was just a few years ago. Now, I adore them and make them quite often.
They’re pretty healthy, a great source of Vitamin C (141% of your daily value in 100g serving), Vitamin A and Fiber among other great nutritional benefits. Plus, they’re a great low calorie snack option (43 calories per 100g serving).
I vary between a balsamic roasted version and this super-easy recipe for salt + pepper roasted brussels sprouts. Have you tried?
- 2-3 pounds brussels sprouts, ends trimmed and sliced in half
- 3 tablespoons olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 garlic clove, minced
- Preheat oven to 400 degrees F.
- Place trimmed brussels sprouts, olive oil, salt, pepper and garlic in a large resealable plastic bag.
- Shake to coat and then pour onto a baking sheet.
- Place in preheated oven and bake for 20 minutes. Shake pan about halfway through.
- Serve and enjoy!