Roasted Brussel Sprouts
/I used to always struggle with eating vegetables...frankly, I still do. So I have to figure out ways to make them more enjoyable. I need to eat them for my own health, but someday I hope to have a couple kids and I can't very well encourage them to eat food I won't eat. I've always been the supervisor who won't ask my team do things I'm not willing to do, so why would that role modeling behavior be any different with food? I think the importance of role modeling is often underestimated - whether as a parent, mentor, supervisor, or leader.
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I managed to figure out how I like vegetables - roasted with oil, salt, and pepper. Yes, I lose some nutrients through the cooking and add some fat and calories with oil, but I'm eating more vegetables, craving them, and they taste good. Fat and calories are important, but less so than eating a nutrient dense diet.
Image labeled for reuse from Google Images
Roasted Brussel Sprouts
Ingredients:
- 10 brussel sprouts
- 1-2 Tb organic extra virgin olive oil
- 1/2 tsp each of salt and pepper, preferably freshly ground
Directions:
Heat oven to 425 degrees. Cut brussel sprouts in half and place in a mixing bowl. Put olive oil over them and grind salt and pepper. I like to cover the bowl with a plate so I can give them a good shake and get the sprouts covered. Place on a cookie sheet and into the oven. You can use aluminum foil, but I try to avoid it so as to minimize what may cook into the food. Cook for 15 minutes and then flip the sprouts. Cook for another 15 minutes. Enjoy!
*Some people add bacon, prosciutto, or nuts. These are delicious alternatives, but they do add more calories and fat and I enjoy my brussel sprouts without these additions. However, making these modifications is a great presentation and taste addition, especially if taking a side to a party or potluck.
