Roasted Brussels Sprouts

I don't think I even TRIED a Brussels sprout until I was in my 50's.  As a child, I loathed vegetables (maybe it was the way they were cooked/served).  And now practically 50% of my diet is veggies.  (That doesn't mean I'll be including beets or mushrooms anytime soon... I know mushrooms aren't a veggie, but I lump them).

For me, roasted Brussels sprouts are second only to roasted cauliflower.


I will admit that when I look at the progression of photos (below), I do feel badly about taking this bright green gorgeous vegetable and charring the heck out of it.  But I've not yet embraced a fondness for raw Brussels sprouts, so for now roasted it is.

They are like little cabbages, though, and I love coleslaw, so maybe I'll try them raw someday.


Roasted Brussels Sprouts

  • 17 organic Brussels sprouts sliced in half
  • 2-3 tsp organic extra virgin olive oil
  • 1 Tbl organic fresh lemon juice
  • ½ tsp organic garlic powder (or granules)
  • ¼ tsp salt

First thing I do is get my oven heating.  I use a toaster over, set to 400 degrees F, with my broiling pan in the center.

By the time I'm done rinsing, slicing, then dressing the sprouts, is about perfect timing for my broiler pan to be hot enough to make these sizzle when added.

After slicing the sprouts in half...

... I toss them into a bowl, along with the extra leaves that separated from the sprout (I call those sprout chips when they're done).  I drizzle the olive oil on top and give a quick toss.  Then I add the lemon juice, garlic powder (not garlic salt), and the salt and mix again.

I bring the hot pan out of the oven and dump the dressed sprouts into the pan then flip the majority of the sprouts over so they're cut-side down.


I put them pack in the oven and set the timer for 20 minutes and tada!


Breakfast is served!  (I bought the Costco bag so I'll be eating Brussels sprouts for the next entire week!).



Click here for the index to my food blog

Have a recipe you’d like me to try out?  Let me know in comments.  So long as it’s gluten free, sugar free, yeast free, and corn free… I will try it and report back.  

When leaving a comment, you may need to use the pull-down to change the selection from "Google Account" to "Name/URL" or "Anonymous"  Thanks!


Comments

Post a Comment

Thanks for leaving me a comment. I have "comment moderation" turned on so as soon as I see this comment I will publish it to the blog.

Popular posts from this blog

Vegan No Oil Burger Base Recipe

Image
Vegan No-Oil Burger Base Recipe Today I wanted to make some veggie burgers (or bean burgers… ‘cause I didn’t really use veggies in the prototype other than onion and garlic). ETA: Let me clarify why I’m making my own veggie burgers.  There are a lot of healthy choices for foods in grocery stores, but a lot of it is still processed foods.  My goal is to (without going crazy or turning this into a full time job) eat whole foods as often as possible and if a meal requires a mix of ingredients, I’d rather make it myself from scratch.  Oh… I’ll be posting a follow up to this as I got a new kitchen toy recently… so stay tuned. I found a recipe online but I have to admit I am a bit lost in trying to provide a link to the original source recipe.   Apparently there’s a site called “ Deliciously Ella ” and the recipes there look great but I could find no search function nor could I find this recipe there.   Oddly enough, if you google the name of the re...
Read more

Whole Foods Plant Based No Oil Lettuce Boats

Image
This first mention isn't the recipe... I'm just sharing about the lovely breakfast I had first.  I just peel and cut up some sweet potato or yam, drizzle a tiny bit of olive oil and mix them up (yes, there was a wee bit of oil in the breakfast... but that's not the recipe we're here for.... the oil free recipe is below... breakfast was just so yummy I wanted to mention it). Then I roast them at 400 degrees until done (30-40 mins depending on your oven).    No need for salt because… When they’re done, I remove the pan from the oven and spoon a lot of sauerkraut over them and then pop them back into the oven for about 5 more minutes. That keeps the cold sauerkraut from cooling off the potatoes, like if you just mixed them together without heating up the kraut. The sauerkraut provides more than enough salt. Mmmmm! Okay, but here’s why we’re really here today. I made these lettuce boats and they turned out so yummy I had to share. Lettuce Boats Ingredients 1 cup of ...
Read more

How It All Started

I used to pride myself on being the super low-maintenance person in almost all respects and particularly at restaurants.  I'd make faces when one of my companions became "that person" who asked the waiter a dozen questions and asked for this on the side and that on the side and "make sure they don't use oil" and "I want romaine not ice berg" and then they'd still take 30 minutes to decide what to order.  Ugh! But life has a funny way of throwing things back in our faces.  I am now "that person".  Not that I go to restaurants anymore, really, but let's start at the beginning... Last April (so it's been a year now, wow!), I decided on a whim to do an elimination diet.  If you're not familiar with that, google it, there's tons of info. What's the point or goal of an elimination diet?  To find out if there are any foods that maybe you shouldn't be having.  A certain food or food group could be an allergy for ...
Read more