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PostPosted: Tue Dec 06, 2016 9:01 am 
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Simple Roasted Brussels Sprouts Recipe

(DrEddyClinic News) This classic recipe is the perfect, minimal-effort side dish for your next dinner, holiday party, or potluck. Just toss the sprouts in a little oil, salt, and pepper, and roast until pleasantly crispy and aromatic; serve with toothpicks or appetizer forks. You can steam or even boil Brussels sprouts, but they may develop a bitter, sulfurous flavor if overcooked.

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Roast them only until they’re lightly toasted and some of the leaves have curled back and turned dark brown. This brings out the complex, savory flavors that make Brussels sprouts truly shine. If you think this recipe still needs a little more flavor, sprinkle your sprouts with a minced clove or two of raw garlic right after taking them out of the oven, turning them to evenly distribute. The heat from fresh-from-the-oven sprouts will tone down the piquancy of the raw garlic and leave you with a delicious, fragrant dish.

Brussels sprouts are an excellent, low-calorie source of vitamin C http://www.dreddyclinic.com/forum/viewtopic.php?f=21&t=35740 and K.[1] Better yet, cruciferous vegetables like Brussels sprouts contain compounds that activate the immune cells in the gut that help keep the intestinal walls healthy.[2] Strong intestinal walls are essential to optimal nutrient absorption and immune function.[3] Their beneficial effects also extend to reducing the risk of developing serious health conditions like heart disease[4] and protecting DNA from damage.[5]

Roasted Brussels Sprouts Recipe

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Roasted brussels sprouts nutrition facts.

- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Serves: 6

Equipment

- Mixing bowl
- Baking sheet

Ingredients

- 1 ½ pounds fresh organic Brussels sprouts
- 3 tbsp organic avocado oil or olive oil
- Dash of Himalayan crystal salt http://www.dreddyclinic.com/forum/viewtopic.php?f=18&t=33229 or sea salt
- Fresh ground organic black pepper to taste

Directions

1. Preheat oven to 400 degrees °F.
2. Remove and discard any broken or browning Brussels sprouts leaves.
3. Slice off the stem-end of the Brussels sprouts, if still attached.
4. Add all ingredients to mixing bowl and toss until Brussels sprouts are evenly coated with oil, salt, and pepper.
5. Spread Brussels sprouts in an even layer on your baking sheet and put it in the oven.
6. Roast for 30-45 minutes. Keep an eye on your sprouts while they cook. Use a spatula to shift them around once or twice to help them brown evenly.
7. When they’re ready, transfer the sprouts to a serving dish and serve hot.
8. Add salt and pepper as needed. Enjoy!

What are your favorite cruciferous vegetables? Tell us in the comments below!

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PostPosted: Tue Dec 06, 2016 6:09 pm 
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Joined: Tue Feb 24, 2015 10:06 am
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Related topic:

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- Sweet and Savory Vegan Buddha Bowl http://www.dreddyclinic.com/forum/viewtopic.php?f=18&t=36499
- What Is the Glycemic Index? Best Low Glycemic Index Foods http://www.dreddyclinic.com/forum/viewtopic.php?f=18&t=36487
- Shockingly Healthy Vegan Chocolate Pudding Recipe http://www.dreddyclinic.com/forum/viewtopic.php?f=18&t=36466


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PostPosted: Thu Oct 26, 2017 4:07 pm 
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Joined: Thu Oct 26, 2017 4:00 pm
Posts: 1
It’s no secret that I absolutely love Brussels sprouts. When grown and cooked right, they are slightly sweet and a little nutty. Divine. In case you are wondering what I mean by grown right, Brussels sprouts should stay on the stalk until two frosts have passed. It’s the frosts that let them develop that slightly sweet flavor.

Now, roasted Brussels sprouts? Awesome. The roasting brings out a wonderful nuttiness. But usually, roasting can take the better part of an hour to cook with certain methods. That’s just too long for me. Call me impatient, but I value time-saving measures.

That’s exactly why I started cooking them on the stove. But I had a thought … if I spread the sprouts out on a baking sheet instead of crowding them in a small casserole, then they cook faster. So I did, and they were perfect. The nuttiness came through without having to wait forever for them.

roasted-brussels-sprouts-3Seasoning matters when you make anything. These are tossed with just a little balsamic vinegar and olive oil, with a sprinkling of salt and pepper. It’s simple, easy and perfect. The flavors complement the sprouts without overwhelming them.

INGREDIENTS
1 container Brussels sprouts (about 1½ cups)
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
salt and pepper

INSTRUCTIONS

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
Remove the ends of the Brussels sprouts and any bruised outer leaves. Halve the sprouts and place in a large bowl. Add olive oil, vinegar, salt and pepper and toss to coat. Pour the Brussels sprouts onto the baking sheet in a single layer. Be careful not to crowd them.
Cook for 10-12 minutes, stirring once, about halfway through.


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