I’m not sure how brussels sprouts got such a bad rap! It seems like most kids and teenagers start shaking their heads no as soon as they hear the word brussels, and it has carried over into adulthood for most of us. Like most foods, if you didn’t grown up eating them you are less likely to start cooking them when you live on your own.
This brussels sprouts recipe will forever change your mind!
Not that you will need more convincing once you taste these, but here are some stats to make you feel extra good about your choice. Brussels sprouts are:
- In the cabbage family and are a cruciferous vegetable (like broccoli and kale)
- Low in calories but offers protein and 20 essential vitamins/minerals
- Packed with anticancer properties and contains indole-3-carbinol (which boosts DNA repair – great for immune system)
- Excellent source of vitamin C – protects your body from oxidative stress and prevents the common cold
- Great source of Vitamin K – helps limit neuronal damage in the brain
- Rich in potassium – regulates blood pressure and fluid balance
- Low fat naturally with a low glycemic index
Easy Oven Roasted Brussels Sprouts – Nashville Style
8 oz Fresh brussels sprouts halved (you can use frozen, just thaw beforehand)
1 Tablespoon Extra-virgin olive oil (first pressed preferred)
1/3 cup Chopped dried & pitted dates
1/3 cup Chopped walnuts
1/3 cup Crumbled goat cheese (local if available- my favorite is from Noble Springs Dairy)
Salt and Pepper to taste
Preheat oven to 350. Place halved brussel sprouts on a rimmed baking dish and drizzle olive oil over them. Sprinkle with salt and pepper to taste. Toss with hands to coat. Place in the oven for 20 mins. Pull out brussels sprouts, add walnuts and place back in the oven for 10-15 minutes, until brussels sprouts are slightly brown and softened. Add goat cheese and dates – toss, and enjoy!
Bonus Tip: If you are a balsamic vinegar fanatic, like my husband, you might enjoy a splash on this dish!
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I don’t know why they get a bad rap either! Seriously one of my favorites. Can’t wait to try them this way!
You’ll have to tell me what you think Danielle!
I just got a great e-mail from one faithful reader saying: “WE’VE TRIED THAT RECIPE AND VARIATIONS OF IT A TRILLION TIMES AND LOVE IT EVERY TIME. TRY ADDING STRIPS OF FRESH FIG, OR, TRY SUBSTITUTING BOK CHOY CUT IN LINEAR HALVES FOR THE BRUSSELS SPROUTS!”
Great suggestion Judi!!! I love getting feedback, so please leave comments!
[…] I added figs to this wonderful recipe (shown above) from my friend, Julia Nicholson – be sure to check it out along with the rest of her amazing blog! […]