Super Easy Brussel Sprouts

Brussel sprouts have gotten a bad wrap for a long time. I remember being served heaping bowls of stinky, bland boiled brussels as a kid and having to choke them down with a smile on my face because I was brought up in a house where you eat what's given to you and don't complain. Kids in China would be glad to have these squishy balls of mush. I was not a picky kid, but brussel sprouts always made me cringe. Finally, some magical food genius realized that roasted is the way to cook these veggie superstars and we haven't looked back! It seems brussel sprouts are everywhere these days because they are delicious and most of all easy to prepare!

This is my most simple brussel recipe but is equally delicious to any you'll find out there. Use this as a base and play around with flavors. To jazz it up, add some thyme or rosemary or take it even further by adding some maple syrup, pecans, and cranberries (this is a killer holiday side dish!). The possibilities are endless.

The trick I've found to making the perfect brussel sprouts is to blanch them before roasting. This isn't necessary but it gives them that soft in the middle, crisp on the outside texture. Simply give them a quick boil, trim, toss in oil and seasoning, and roast! That one extra step makes all the difference.

I serve these as a side dish, add them to lunch bowls, or even breakfast tacos. Brussel sprouts are full of nutrients such as vitamin K and C as well as folate, B6, fiber, and omega 3 fatty acids. Adding nutrient-dense foods like this to your diet is the best way to ensure your body is getting the nutrients it needs. I believe that taking vitamins is a good habit, but eating poorly and taking vitamins isn't going to cut it. Our bodies thrive or decline depending on our diet (and physical activity). Don't be tricked into spending money on fad vitamins or powder. Eating well is the easiest way to a healthier lifestyle.

Ingredients

Brussel sprouts

Minced garlic

Olive oil

Pink sea salt

Lemon pepper

Garlic powder

Dash of cayenne pepper (optional)

Directions

Takes about 40 minutes

1. Preheat oven to 425F

2. Place cleaned (not trimmed) whole brussels sprouts in a pot and barely cover with water. Cover, and bring to a boil. Boil for about 30 seconds to 1 minute depending on the size of the brussel sprouts. The point is to blanch, not cook.

3. Drain water and rinse with cold water. Once able to handle, trim the ends and cut in half.

4. Toss in olive oil and seasoning, remembering you can always add more seasoning before serving so don't over salt, and place on a baking sheet (I use a Silpat or parchment paper).

5. Either add minced garlic now or half way through the roasting (adding, in the beginning, will leave you with crispy almost burnt garlic, which I love, adding in the middle will cook the garlic less.).

6. Let bake about 30-40 minutes, depending on the size of the sprouts, stiring occasionally. I like mine well done so I lean more towards the 40-minute mark.

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