Wednesday, April 13, 2011

My veggie adventure: Brussels Sprouts

There’s never been a veggie that I haven’t liked, however, my experience with brussels Sprouts was pretty much nil until Thanksgiving and then again today. I made them all by myself and they were delicious! The bad wrap that they get is totally unfounded. These cancer-fighting cruciferous veggies are packed with vitamin C, fiber and folate. So go get some at the store and roast them up like this:

Trim stems and slice brussels sprouts in half. Toss in olive oil, balsamic vinegar, salt and pepper to taste. Spread sprouts on a cookie sheet (pre-sprayed with cooking spray) and roast for 20 minutes at 400 degrees, giving the pan a little shake every five minutes or so.


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