Most children love hot dogs and hamburgers….I didn’t. A lot of children hate Brussels sprouts and other green veggies….I didn’t! I was one of those rare kids that loved veggies and snubbed chicken wings and steaks. Looking back, perhaps that was the start of my journey!
I liked them when I was younger, but lately I have gained an even bigger appreciation for the little green
veggies that pack a punch – Brussels sprouts. These little guys are part of the cruciferous vegetable family, along with broccoli, kale, collard greens, and even wasabi! Brussels sprouts are super high in Vitamin C and Vitamin K, and also contain a chemical called sulforaphane, which is believed to have cancer fighting properties. Many warn against boiling the sprouts – cooking them in this manner can reduce the cancer fighting chemicals.
My absolute favorite way to cook Brussels sprouts is to roast them. I have tried roasting them with lemon, with onions, and other various veggies, but I always seem to prefer them with just a bit of oil, salt and pepper. Normally, I boil some baby red potatoes to go with them, but I did not want an excuse to slather something in Earth Balance, so I decided to roast them along with the little green guys. I made sure to chop the potatoes into tiny pieces so that they would cook at the same time as the sprouts. When everything was done, a little squeeze of lemon finished off the dish perfectly!
If you are looking for a great little meal that uses one pan and packs a cancer-fighting punch, give these little guys a try – you won’t be disappointed!
Roasted Brussels Sprouts with Red Potatoes
Makes 2-4 servings, depending on it if it’s a main or side dish
1 lb bag of Brussels sprouts
4 red creamer potatoes (you could always use 2 small regular red potatoes)
2 TB vegetable oil
Salt, pepper, and red pepper flakes to taste
1. Preheat the oven to 375 degrees. Wash Brussels sprouts; make sure to cut off any remaining parts of the stem that may still be attached to the sprouts. Once they have been prepped, cut each sprout in half lengthwise.
2. Wash all of the potatoes and chop them into very small pieces. Try not to make them bigger than half the size of the sprouts, otherwise they will not be fully cooked at the same time as the Brussels sprouts.
3. Throw all of the vegetables into a long baking pan – they should all be able to touch the bottom surface of the pan for better roasting. Add the vegetable oil and seasonings to taste. Toss until all of the veggies are coated.
4. Put the pan into the oven for 15-20 minutes, stirring halfway through. Depending on the size of your vegetables, you may need to leave them in for a few minutes more. They are done when they are no longer crunchy and have a nice brown color to them.
Look at that color!
5. Serve with a squeeze of lemon on top and a side salad – enjoy!
Roasted Brussels sprouts with red potatoes
For those that want to cut down on the oil, start with less and work your way up to the 2TB only if you need to. The salad pictured contains tomatoes, cucumbers and radishes tossed with a little sesame oil and topped with raw sesame seeds.
This is a simple, one pan dish for a night when you just don’t have time to stay next to the stove. I always get a couple of things done while this is cooking! Easy, delicious, and healthy – what more could you ask for?
What is your favorite Brussels sprouts dish? Share your ideas in the comments section!