Brussels sprouts are by far one of my favorite roasted vegetables at this time of the year! Even if you’re not a fan of Brussels sprouts, you’ll love them roasted.
Brussels sprouts are a hearty, cruciferous vegetable belonging to the cabbage family. They belong to the Brassica genus of plants, which include broccoli, collard and mustard greens, watercress, cauliflower, kohlrabi, wasabi, bok choy, kale, and cabbage.
Cruciferous vegetables provide a rich source of vitamins, phytochemicals, and minerals, as well as fiber.
Brussels sprouts contain a storehouse of antioxidants and have antiviral, antibacterial, and anti-cancer properties that help to boost the immune system and keep you disease free.
These sprouts, as well as many of the vegetables in the cabbage family, also contain powerful detoxifying agents, so they're beneficial for cleansing the digestive system and the liver.
And, let's not forget that Brussels sprouts are considered a low-glycemic vegetable that is low in fat and calories, so they're a great food to include in your weight loss/management program.
Roasted Brussels Sprouts Recipe
1 1/2 lbs. fresh Brussels sprouts
3 Tbsp. extra-virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. dried sage
Preheat oven to 400° F.
Cut the bottom of each Brussels sprout off (about 1/4 inch or less) and then slice in half lengthwise.
Toss all ingredients and place in a single layer on a baking dish.
Roast for 25 minutes or until Brussels sprouts are slightly browned and tender throughout.
Serve hot or cold.