It's funny how as a child I never really liked Brussels sprouts, I wasn't a fan of the bitter and bland boiled cabbage flavor... yuck! But 20 years later, here I am, raving about how much I love Brussels sprouts and how healthy they are for you! For example a 1/2 cup of Brussels sprouts is equal to 2 grams of protein. Other than protein, Brussels sprouts are high in vitamin C, fiber, iron, and potassium. They are also high in antioxidants like glucosinolate, which is said to reduce your risk of cancer. That’s pretty awesome, right?!
So here is one of my easy Brussels sprouts recipes that the whole family will enjoy... Oh and off subject, if you follow me on twitter you already know that I left my canon camera at my mother’s house that is almost an hour away, and I unfortunately didn't realize it until after I had cooked. Therefore I had to use my Samsung S6 Edge phone camera, and I must say, this Pro setting is everything!
Okay, back to the recipe!
Roasted Cayenne Garlic Brussels Sprout
PREP TIME: 5 MINUTES | COOK TIME: 32 MINUTES | YIELDS: 4
- 2 pounds of Brussels sprouts (equal to 4 cups), trimmed and halved lengthwise
- 4 large garlic cloves, chopped
- 1 tablespoon plus 1 teaspoon olive oil, extra virgin
- 1 lime, juice
- Salt to taste
- 1/2 teaspoon cayenne pepper, or to taste
- Preheat oven to 400 degrees.
- In a large baking pan add garlic and Brussels cut side up.
- Drizzle olive oil and fresh lime juice evenly over all the Brussels sprouts and garlic.
- Season with salt, and cayenne pepper.
- Turn Brussels sprouts cut side down and place your baking dish in the oven, and bake for 30 minutes.
- This last step is optional. At the end of baking the Brussels sprouts I wanted a little more char to them and the garlic, so I placed them back in the oven under broil for 1-2 minutes.
This recipe is great as a side dish, or as the main course mixed in with some chopped chicken; or if you're vegan or vegetarian you could even use white or oyster mushrooms... So give it a try, and let me know how you like it!