Brussels Sprouts have great health benefits so why not cook them in a way that you will enjoy. Compared with other green vegetables, they are particularly high in protein. Consuming sprouts can decrease your risk of obesity, diabetes, heart disease and cancer. They can help improve your complexion, help with eye and bone protection and increase your energy. So hey why not give these little sprouts a try and my recipe is Easy Peasy and tasty!
Not everyone likes brussels sprouts because you probably remember them as a kid. Pale mushy green sprouts that had a bitter taste under the watered down butter. Well, that is how I remember them. But to be honest…..I liked them. I have always like most vegetables as kid. I am the youngest and was the least pickiest eater. In fact, my older siblings used to make fun of me for eating my vegetables. They would try and convince me that bugs lived in the “tree” part of the broccoli because I would eat my broccoli all up! Isn’t crazy how you get made fun of for eating vegetables! Anyways…. I grew up strong and still loving my veggies and no one can tell or convince me any different.
Okay, back to the brussels sprouts. After I discovered roasted brussels sprouts, my life became even grander and my husband and eldest daughter even ate a few…….as far as my youngest daughter….well…. I am STILL working on her liking them! I love them so much the only problem was I hated cutting those little sprouts in half and taking off the stems because I could eat so many of them……so…that was a lot of cutting. UNTIL….. one day I was super lazy and just said the heck with it and I am just going to wash them without cutting them and put them to roast. Well, that is exactly what I did and after I saw how delicious and tender they came out….I will NEVER…okay never say never….okay for a long while, not cut a sprout again!
I clean my sprouts by putting them in a bowl of water with 1/4-1/2 cup of vinegar. Don’t quote me on that I kinda just pour the vinegar into the bowl as I see fit. But here is a link for measurement…….and then start the process. After I am done soaking them I rinse them off with water again and then add the UNCUT sprouts approx 20-25 come in a package where I get them and add them to a 9 inch cast iron skillet. If you don’t have a cast iron skillet…..try and get one….It make roasted veggies super yummy and easy. Then I add 1/4 tsp of sea salt, 1 tbsp of EVOO and put in the preheated oven for 30 minutes….then shut the oven off and let them sit in there for another 15-20 mins until fork tender. Then bring the skillet out and drizzle 1 tsp of pure maple syrup, mix and serve! Add 2 tsp of maple syrup if you are still learning to love sprouts!
This is a great way to enjoy those dreaded old brussels sprouts that you remember. Now the picture posted in a much larger batch then the recipe…..because like I said before I like them, so I make lots! I eat them like pieces of candy…….and that pic is a real live pic straight from the oven before dinner, when I was not even planning a pic session…because sometimes the food comes out so picture worthy!
- 1 package 20-25 brussels sprouts
- 1/4 tsp sea salt
- 1 tbsp EVOO extra virgin olive oil
- 1-2 tsp pure maple syrup
Preheat oven to 350 f . Then wash sprouts and WITHOUT cutting them put them whole into a 9 inch cast iron skillet. Add the sea salt and EVOO and roast for 30 minutes. Then turn the oven off and let them rest inside the oven for another 15-20 minutes until fork tender. Take them out of the oven and drizzle on the maple syrup and mix and enjoy! Use 2 tsp of maple syrup if you learning to love the sprouts!