In my adventure to try new things and make healthier recipes (but I’m never putting the spatula away!), I decided to give brussels sprouts a whirl. I made oven roasted brussels sprouts with almonds for dinner and my oh my, they exceeded expectations!! I honestly didn’t think I would like these and had a stew ready to heat up if this food went wrong. I’m happy to report, the veggie and beef stew went back in the fridge!
History Lesson: Brussel Sprouts are thought to have originated in Brussels, Germany and belong to the cabbage family. These sprouts are a great source of vitamin A, potassium, calcium, fiber and protein. Brussel sprouts are also thought to be an anti-cancer food!
best healthiest way to eat brussels sprouts to get the most nutrients out of them is obviously going to be RAW. However, I actually wanted to eat these, so I oven roasted them.
Oven Roasted Brussel Sprouts
- 1 lb brussels sprouts
- 4 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/4 cup parmesan cheese
- 1/4 cup sliced almonds, more/less to taste
Cut brussels sprouts in half lengthwise. Mix olive oil, sea salt and pepper. Toss and coat sprouts in a bowl. Add sliced almonds to the bowl and mix. I used tomato basil almond accents because I had them on hand.
Preheat oven to 400 degrees. Place sprouts in a baking dish. Cook for 30 minutes and stir occasionally. After 30 minutes, remove from oven and sprinkle with parmesan cheese. Mix. Return to oven for 5 minutes. Remove and enjoy!
These were so yummy! I’ve never tasted brussels sprouts before. I’m glad I gave them a chance. Lesson learned: Never underestimate the power of a little seasoning!!!
Are there any veggies or other foods you haven’t tried because you judged them to quickly? What are they?