Roasted Brussels Sprouts

I never had brussels sprouts growing up.  Never thought much about it.  Turns out my mom doesn't like them, and when I made dinner one night and she saw them, it was so funny!  Shouldn't it be the child saying "eew, no! Not brussels sprouts!" 

So backward.  So entertaining.  I did not make her eat them - "Now Mom, no leaving the table until..." Oh man.

Well, I do like brussels sprouts,  and I have changed the way I make them for the better!

I used to stream them until tender,  then slather them in butter.  Usually they would be that dark,  eeh green,  and over cooked. Butter was necessary.  

Then I saw someone at work reheating her brussels sprouts, and they looked so much better than mine, so I tried to recreate it with what I know about preparing other veggies  for the grill. 

I've refined my method to this:

Roasted Brussels Sprouts

Prep time 10 minutes
Cook time 35 to 40 minutes

Preheat oven to 350°

Ingredients:
Large bag of fresh small to medium brussels sprouts
3 tbsp extra virgin olive oil
Himalayan pink sea salt to taste
Pepper to taste*
Garlic powder to taste

Method: 

I choose brussels sprouts by size - yes I want them uniform, but also on the smaller side.  This way they are less bitter.

Next,  I cut the 'butt' off and slice them in half,  placing the halves in a large mixing bowl. I include the fallen leaves.  No one gets let behind!

I add extra virgin olive oil, just enough to evenly coat the brussel sprouts,  garlic powder,  Himalayan pink sea salt, and pepper to taste. 

I toss all ingredients and place them in an even layer on a cookie sheet covered in foil and roasted at 350F.

35 to 40 minutes later you have beautifully browned and crispy brussels sprouts. About half way through I like to shake up the cookie sheet to stir the sprouts and ensure they are evenly cooking. The loose leavea are super crunchy, while the halved brussel sprouts are slightly crunchy on the outside and tender on the inside.

I no longer feel the need to slather this in butter. Some times I like a little light honey mustard dressing to dip them in. Mmm.

I like brussel sprouts with chicken breast, brown rice (not in pic, it was an still cooking- darn stuff takes forever to cook!) And half an avocado. Gotta get the good fats in too!

I have been living a healthier and more active lifestyle for the past year and a half. Eating better makes me feel better, and have more energy.

I hope you like and try this tasty side dish. I do this with squash in the oven, and on the grill too, when the weather permits. 

Let me know what you think!

*Note: Roasted Brussels Sprouts are a delicious side dish that is Paleo friendly.  This recipe can be made Auto-Immune Protocol (AIP) compliant by removing the pepper.

 

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