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!

The 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?