Roasting Brussel sprouts is a great option - even people that don't like them will enjoy this fresh and tasty high fiber side dish. Roasting the vegetable brings out the natural sweetness of the vegetable.
Brussel sprouts are an exceptionally rich source of protein, dietary fiber, vitamins, minerals, and antioxidants. As one of the low-glycemic vegetables, Brussel sprouts is a nutritious and tasty mainstay on your family's food plan.
1 lb. Brussels sprouts (washed, ends removed, halved)
2-3 cloves of garlic (minced)
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
dash salt and pepper
Preheat oven to 400F.
In a bowl toss sprouts with garlic, oil, and lemon juice. Spread on a baking tray and season with salt and pepper.
Bake for about 15 minutes. Toss.
Bake for another 10 minutes.
Serve and Enjoy!
Before cooking, remove discolored and loose outer leaves and trim the stem end. Wash in clean water, and then, soak for a few minutes in salt water to remove any dirt particles. Cut in half.
Cutting the vegetables in half releases some of the allyl isothiocyanates and reduces their bitterness. Fresh sprouts exhibit delicate flavor. However, overcooking results in the release of allyl isothiocyanates imparting sulfurous odor (pungent smell) to cooked recipes.
Brussel sprouts contain the fat-soluble bone-loving vitamin K. You may want to eat them more often!