November 25, 2007

Brussels Sprouts

As a child, Brussels sprouts were the vegetable legendary for tasting terrible. Well, that and maybe spinach. I honestly don't recall trying them until about 5 years ago.

One day, while roaming the produce section at Wild Oats, I decided to give the miniature cabbage-like vegetables a try. I took them home, trimmed them, and then roasted them in the oven with a little olive oil, salt and pepper. Was I ever surprised. The sprouts were delicious.

Not only are Brussels sprouts good tasting, but packed with vitamin C and folic acid, they are incredibly good for you too. They have been proven to reduce the risk of a variety of cancers and heart disease. I hope you will give them a try.

Oven Roasted Brussels Sprouts

Preheat oven to 400 degrees F.

To prepare the Brussels sprouts, remove the stems and any yellow or discolored leaves. Slice them in half.

Toss the sprouts with a little olive oil, salt and pepper. Arrange in a single layer on a baking sheet.

Allow the sprouts to roast for 5-10 minutes, tossing every few minutes. They should be slightly browned and tender. Be careful not to overcook the Brussels sprouts or they will become bitter.

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