Actually this was dinner last night…and lunch today…and leftovers again for dinner tonight! I absolutely love Roasted Brussels Sprouts. I was originally hooked on a recipe I found on the Food Network’s website – Roasted Brussels Sprouts with Shallots and Prosciutto, OMG…A-Mazing! Since then I just come up with my own variants based on my mood (and what’s in the refrigerator) to be honest, I rarely make them the same way twice, but that’s half the fun of it!
Most of my cooking I do by taste and feel; I’m not always so big on measuring things out precisely – a pinch of this, a dash of that, a handful of sprouts…you get the picture. I’ll do my best to recreate this one for you here though.
- 2 Cups of medium sized Brussels Sprouts ( Trim off ends and outer leaves, then cut in half)
- 2 Celery stalks (chopped into 3/4″ – 1″ chunks)
- 1 medium yellow onion (chopped into 1″ chunks)
- 1 Red bell pepper (chopped into 1″ chunks…sounds familiar huh?)
- Fresh garlic (finely chopped)
- 3 Tbsp Extra Virgin Olive Oil
Spices to taste
- Ground Black Pepper
- Pink Himalayan Salt
- Red pepper flakes
Prepare the veggies: wash, pat dry, chop and toss in a medium to large bowl, add Olive Oil and mix to coat all the veggies. Add spices and seasonings to taste. I add just a dash of turmeric primarily for color but also a little of the peppery flavor. Again, mix this all together and pour into an 8 x 8 glass baking dish and bake in an oven preheated to 375 degrees for 45-50 mins or until the sprouts are tender.
I served this with a baked chicken breast and quinoa, a very tasty meal!
Not only is this a colorful and spicy side dish, but it’s good for you too. Did you know that Brussels sprouts are rich in many valuable nutrients?
They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin (vitamin B1) and a good source of omega-3 fatty acids, iron, phosphorus, protein, molybdenum, magnesium, riboflavin (vitamin B2), vitamin E, calcium, and niacin. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones, and phenols.