Roasted Brussel Sprouts

brusselI have been trying to both cook and eat healthy. There isn’t really a program so much as eating the things and cooking the things that I know will nourish me. Food isn’t all good or all bad. For me, it’s about realizing that with my health, food is definitely medicine but it can also be a delicious medicine–once I reset all my processed sugared taste buds.

To be honest, I love roasting veggies. But Brussel Sprouts? I don’t know about that one. And yet, when my dad made these. I was hooked and recreated them many times since them. They are great as a side and I won’t life, once or twice, I’ve eaten them as a full meal. It wasn’t on purpose. They are just so filling and delicious!


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And while I am eating this way, I’ve realized simple flavors call for simple recipes which is great since I can’t stand for long at the stove these days. I mean, Olive Oil can really do anything. You kind of learn that growing up in an Italian Family. Meanwhile, get out your kitchen scissors because they make this a whole lot easier. As an aside, my dad loves kitchen scissors…I think he cooks thinks just so he can use them.

I’ve seen people add bacon or different glazes but right now I am keeping it simple and easy. Consider this a base recipe and if you like it go hog wild for brussel sprouts. (I never thought I would ever write a sentence in my life!)
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Roasted Brussel Sprouts

Ingredients

  • Preheat the oven to 450 degrees
  • Cut Sprouts in half
  • In bowl, use approximately 1 tablespoon of Olive Oil depending on quantity, to mix well with the Brussel Sprouts
  • Salt and pepper with moderate dash of garlic powder
  • Mix well so the so sprouts are coated
  • Spread them over a foiled covered cookie pan, after adding a little more olive oil to the pan to keep from sticking.
  • After 10 to 15 minutes cooking, use spoon or spatula to turn and flip the sprouts over.
  • Roast another 10 to 15 minutes
  • When they begin to turn black, they are done.
  • Optional I added Balsamic vinager to the bowl and mixed once they were finished.
http://mycookingspot.com/roasted-brussel-sprouts/

Buon Appetito,

Nina at Flowers in my Hair

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Nina grew up speaking and eating Italian in the Chicagoland area. She moved to San Francisco for two years and, knowing she was always meant to be a writer, finally decided to share some of that writing with the world through blogging. There you will find her chronicling her adventures and misadventures (and isn't there such loveliness in mistakes and learning and growing?). If you ever go shopping with her, you will often hear her say, "We could totally make that!" Now, she is back in Chicago, with a real kitchen to cook authentic Italian food and other creations and space to do-it-herself. She finds it best to do all these things–writing, cooking, crafting, reading, adventuring–while laughing which is her favorite thing to do.

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