Think you don’t like Brussels sprouts? Have you only ever had them boiled with chestnuts at the holidays? This is a vegetable you need to rethink. Roasting Brussel sprouts is fast, easy and healthy (note 9.7g fiber per serving). To me they taste like candy—really.
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Servings: 2
Time: About 5 minutes active; 20 minutes total
1 pound Brussels sprouts, cleaned and halved through the stem
1 tablespoon extra virgin olive oil
1/2 teaspoon salt and pepper
1/4 teaspoon sugar and red pepper flakes
grated parmesan or asiago, optional
1. Preheat oven to 500 degrees. Line a cookie sheet with foil and spray with cooking spray.
2. In a large bowl, toss sprouts, extra virgin olive oil, salt, pepper, sugar and red pepper flakes. Place on cookie sheet cut side down. Roast 9-11 minutes until they reached desired browning.
3. Serve hot with grated cheese or as is.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.
