When you made your resolution(s) for 2018, if eating healthier was one of them, join the crowd. We’re cheering you on, and here’s a recipe to get you going and keep you motivated. I roast brussels sprouts at least once a month, and they’re always just as good as the first time I cooked them. Don’t call it a comeback, brussels sprouts have been here for years.
Brussels sprouts are packed with Vitamin C and other nutrients including Vitamin A, Vitamin B-6, Iron and Magnesium. Many have tried roasting brussels sprouts and many have succeeded because they are simple enough to cook for prepping meals or as a great side for your dinner party.
With all of the nutrients, you’d be amazed at how much you’ll be going back to this vegetable with just a few quick and easy steps. As healthy as brussels sprouts are, feel free to add bacon (if you want)— we’re not judging you. I prefer to have them sweet and crunchy, so I add crushed walnuts and honey to the mix before roasting. Give yourself 15 minutes to prep and another 25-30 minutes to roast and enjoy.
Here’s what you’ll need.
- 1. 1 Bag of fresh whole or split brussels sprouts (16oz)
- 2. ¼ Cup of crushed walnuts
- 3. ¼ Cup of olive oil
- 4. 2 tbsp honey
- 5. 1 Baking sheet and parchment paper
- 6. Seasoning blend
Preheat oven to 375 degrees Fahrenheit. If your brussels sprouts are whole, cut each sprout in half and coat in olive oil. Lay the parchment paper on top of your baking sheet and then spread brussels sprouts on parchment paper. Drizzle remaining olive oil and seasoning blend along with crushed walnuts and/or cooked bacon. Roast in the oven uncovered for 25-30 minutes or until sprouts begin to crisp and brown evenly. Once done, add 2 tbsp of honey and serve hot.
-Chef Curl Ardee