Think you don’t like Brussels sprouts? Think again! Roasting this cruciferous vegetable caramelizes its natural sugars making it a crunchy and somewhat sweet treat.
Ingredients:
• 1 1/2 pounds Brussels sprouts
• 3 tablespoons grapeseed or avocado oil
• sea salt
• freshly ground black pepper
Directions:
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt and serve immediately.
Kelly Wilson, RDN, is the former Director of Community Partners for Taste the Local Difference.