Brussel sprouts are part of a genus of plants in the Brassica family, which includes kale, cabbage, cauliflower, mustard greens, collard greens, and Bok choy. Collectively they are known as cruciferous vegetables. They are packed with fiber and cholesterol-lowering qualities. I tweaked this delicious recipe from the Food Network. It’s amazingly simple — the only time-consuming aspect about this recipe is the preparation (i.e., separating the tiny leaflets), but it’s completely worth it! This dish is such a hit in our household that I always make two batches at a time. If anyone has ever found organic Brussel sprouts, I’d be interested to know, because I’ve never seen them!
- 1 lb Brussels sprouts ~ washed, ends removed, leaves separated, inner cores cut into 1/2 or 1/4
- organic grape seed oil
- Herbs de Provence (a delightful, savory blend of lavender, rosemary, peppercorns, sage, tarragon, etc.; blends vary with the brand)
- balsamic vinegar
- Preheat oven to 400°F.
- Once you’ve separated as many leaves as you can from the “head,” be sure to cut the tightly wound cores into 1/2- or 1/4-pieces, depending on the size of the sprout. It’s up to you what you like.
- Put all the sprouts in a large mixing bowl. Sprinkle some Nature’s Season seasoning to taste.
- Drizzle enough olive oil to lightly coat the leaves and cores. Be sure to NOT soak the leaves , as this will weigh down the sprouts and make them chewy. Toss the sprouts unit evenly coated.
- Cover a large baking sheet with foil and spread the sprouts evenly across the surface.
- Roast the sprouts for about 35-40 minutes until the leaves are a crispy golden brown and the cores are tender. Be sure to shuffle the sprouts once or twice so they brown evenly.
- Serve with balsamic vinegar drizzled over them. I suggest a pomegranate or raspberry-infused balsamic vinegar.