Garlic Roasted Brussels Sprouts
Roasting Rids Them of Their Bitter Taste
When a lot of people think about Brussels sprouts, they automatically think "ick". A lot of people aren't big fans of these sprouts because of their bitter taste. I know when I was a kid I couldn't stand them and I would sit there at the dinner table taking a long time to finish them. As an adult I found that a tastier way to eat them was to douse them with balsamic vinegar, but now I've found the absolute best way to eat them - by roasting them with garlic.
This recipe is sure to change your mind about eating and enjoying Brussels sprouts. My child will eat them now and usually asks for seconds. Even a relative who is a very picky eater and doesn't like veggies enjoyed them during a recent holiday meal. Roasting them rids them of their bitter taste, and if you have any leftover, they're good for lunch or a snack the next day.
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Brussels Sprouts Are Chock Full of Nutrition
Brussels sprouts, those small vegetables that look like little cabbage heads, are full of nutrition such as iron, vitamin C, fiber, vitamin A, potassium, and B-vitamins, and are one of the healthiest vegetables one can eat. They also contain phytonutrients, which aid in cancer protection.
They are a member of the cruciferous family, which includes cabbage, broccoli, kale, bok choy, and cauliflower. For maximum health, it is recommended that we eat several servings of these a week.
Brussels sprouts were said to have originated in Europe, but whether or not they were first grown in or near the city of Brussels, Belgium is unknown.
Garlic - It Does More Than Keep Vampires Away
Nicknamed "the stinking rose", garlic contains allicin, which gives it its pungent odor and its health-boosting effects. Garlic, one of the oldest cultivated plants in the world, is one of the best spices for a healthy diet, as it can boost the immune system, fight inflammation, and help prevent cancer. It's also able to lower blood pressure, cholesterol, and can help prevent cardiovascular disease. It can also apparently ward off ticks and tick bites, as people who consume a lot of garlic don't get bitten as much.
The Recipe For Garlic Roasted Brussels Sprouts
- About 1 lb. Brussels sprouts
- 3 Tbs. extra virgin olive oil
- 3 - 4 cloves of garlic, chop or press (I find that fresh garlic tastes best instead of dried)
- Sea salt (to taste, I use about a half teaspoon)
- Black Pepper (again, to taste, about a half teaspoon again)
- If using a bag of frozen Brussels sprouts, thaw them first. I usually put them in a large strainer and let room-temperature water run over them for a while until thawed. Let them dry or dry with a paper towel. If you are using fresh sprouts, trim the stems off of the ends and pull off any yellow leaves.
- Preheat oven to 400 degrees.
- Cut the sprouts in half lengthwise and put in a mixing bowl. Sprouts contain an acidic compound called thiocyanates, and slicing them releases this during cooking and reduces the bitter taste.
- Add the olive oil and mix to coat all the sprouts.
- Add the garlic, salt, and pepper and mix well.
- Spread onto a rimmed baking sheet, spreading the sprouts out so that they're in one layer.
- Bake for about 30 minutes, flipping them at the halfway mark. They will be a little crisp on the outside and will have a somewhat nutty flavor.
- Transfer to a serving dish and sprinkle on additional sea salt if desired. Enjoy!
The Guinness World Record for the most Brussels sprouts eaten in one minute is 31, a feat accomplished in 2008 by Linus Urbanec of Sweden.