Husband: I think we’ve OD’d on Brussels sprouts these past few months.
Me: No such thing! And I proceed to serve up a 15″ x 21″ tray of roasted Brussels sprouts! Haha!
Ok, to be honest, we HAVE been eating A LOT of Brussels sprouts, pretty much since Thanksgiving in October. Because I make a big batch all at once, we’re eating them a few times each week.
But can you blame me?
These little green gems are nutrition powerhouses – packed with fibre, beta-carotene, vitamin C, folate, potassium and even vitamin K!
Plus they’re sooo easy to make! Try it and let me know what you think!
Roasted Brussels Sprouts Recipe
1. Cut Brussels sprouts in half or quarters.
2. In a large bowl, toss Brussels sprouts with olive oil, sea salt and pepper.
3. Place Brussels sprouts on a baking sheet. Bake at 400F for about 30 minutes or until lightly charred around the edges. (I bake them just a bit longer because I like the loose leaves to get crispy.) Enjoy!