The Muscles from Brussels: Getting to know the Belgium Sprout
 
Prep time
Cook time
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If you haven't had roasted Brussels sprouts, give them a chance. They taste much better than the boiled ones from childhood.
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Recipe type: Side dish
Cuisine: American
Serves: 6
Ingredients
  • Roasted Brussels Sprouts
  • About a dozen Brussels sprouts
  • 2 tablespoons olive oil
  • Salt and pepper
Instructions
  1. Clean the Brussels sprouts well and remove any outer leaves that look brown or yellow. Cut the bottoms off and you can remove the core, if they're bigger. See the photo on the right. The white part in the center is the core of the sprout. Smaller ones have a softer core that is easier to eat. It's tough on larger sprouts, in my experience.
  2. I like to cut mine into halves or quarters so I get more browning, but you can roast them whole.
  3. Toss them with a few tablespoons of olive oil and salt and pepper.
  4. Arrange the sprouts on a sheet pan and bake at 350 degrees for 20-30 minutes until tender and barely brown.
  5. Taste them, you can salt again if needed.
Nutrition Information
Serving size: 1 cup Calories: 92 Total Fat: 4.9 g Total Carbohydrate: 3.3 g Sugar: 2.2 g Dietary Fiber: 5.7 g Protein: 5.9 g
Recipe by Recovering Vegan at http://recoveringvegan.com/the-muscles-from-brussels-getting-to-know-the-belgium-sprout/