Ok, no, I don't literally eat brussels sprouts every day, but now every time I eat them I think of this line and I get "Party Rock Anthem" stuck in my head. And now you will too! Mwahahaha.
So I was that weird kid who always liked the vegetable with the bad rap. Brussel sprouts seem to be the poster child for "food nobody likes, but our moms will always try to force us to eat." It's so unfair! Not only are there plenty of health reasons to love the little green guys, but done right, they make the tastebuds happy too.
So first, the nutritional stuff.
Brussels spouts are loaded with vitamins, minerals, fiber, and antioxidants. Vitamins C & K, folate, potassium, and calcium are just a few assets these tiny rock stars are packing. There has even been some research showing the possibility of a decreased cancer risk associated with cruciferous vegetable consumption. Seriously, you have every good reason to learn to love these guys. More on how to make that happen in a minute.
Fun fact: The confusion between Vitamin K and the mineral potassium (element symbol K on the periodic table) is actually pretty common. I've been asked if "Vitamin K is potassium" a few times. So to clarify, nope, they're two completely separate things that just happen to both be found in brussels sprouts.
Important note: Vitamin K and blood thinners (like coumadin/warfarin) have a tricky relationship, so if you're on these medications, it's best to limit your intake of vitamin K and talk to your doctor about your medication and diet.
Now the tasty part (I swear). Preparing the B-Spro so they're roasty, crunchy, and delicious, not soggy and weird. (Yes, I gave a veggie a J.Lo-esque moniker. They deserve it.)
Step 1: Wash 'em. I throw them in a colander, spray with veggie wash (optional), swish around and rinse.
Step 2: Chop the stem nub off the bottom, then cut in half.
No need to throw the outer leaves away if they fall off! They become crispy and chip-like when roasted.
Step 3: Throw them in a bowl, drizzle with olive oil, and toss to coat.
Step 4: Spray a baking sheet with olive oil spray, spread sprouts on tray, sprinkle with salt and pepper.
Step 5: Roast at 325°F for about 20 minutes.
Enjoy with a well balanced meal!
Tiny cabbages, big joy.