Once vilified, and now revered in many restaurants, Brussels sprouts are mighty little veggies that pack a healthy punch. Here’s how to roast them to perfection at home.
If you’ve ever tried to roast Brussels sprouts at homes, they’re just not the same as when you get them while eating out -or at least for me they weren’t, until I discovered a wonderful little secret. By chopping them in half and placing them face down, a larger surface area touches the pan. This makes them cook faster and also gives a delicious crunch.
One serving of brussel sprouts has all the vitamin K you need for the day, which helps lower inflammation and supports bone growth and the cardiovascular system. They also are filled with glucosinolates, which are potent cancer fighters.
Servings: 8 (1 cup)
Prep Time: 10 minutes
Cook Time: 20 minutes
Preheat oven to 450 F.
Cut brussels sprouts in halves. Toss with oil and coat well. Place sprouts cut side down onto a baking sheet into a single layer.
Roast until golden on the bottom and tender
Zest lemon into a large bowl and add honey. Add brussels sprouts and stir. Salt and pepper to taste.
2 pounds brussels sprouts
olive oil or avocado oil, as needed
2 tablespoons honey
1 lemon, zested
salt and pepper to taste