Mention the words “Brussels sprouts” to most people, and you’ll immediately illicit a groan. Brussels sprouts’ bad reputation as a strong-smelling and unpleasant-tasting vegetable is often the product of overcooking, and therefore undeserved. When prepared correctly, Brussels sprouts are full of flavor (in a good way) and nutrients. They’re high in fiber and an excellent source of Vitamins C and K. Brussels sprouts are also rich in the cancer-fighting compounds sulforaphane and indole-3-carbinol, making them a nutritional powerhouse on which you don’t want to miss out. Try roasting Brussels sprouts, as in the recipe here, to bring out their sweet side and lock in all their vital nutrients.
Roasted Brussels Sprouts
1 ½ pounds Brussels sprouts
3 tablespoons good olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt and pepper.
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately. Makes 6 servings.
Recipe from Food Network