Veg 30: Sprouts Afire!

vegAnother Veg 30 friendly recipe!

This is SO easy and delicious, and very easy to double.

I, personally, am a lover of brussels sprouts.  As is any sane person, I imagine.  They make a delicious and nutritious side dish, so let’s get rolling!

Roasted Brussels Sprouts

1 lb. fresh brussels sprouts

Olive oil

Salt

Pepper

Garlic powder

Onion powder

Paprika

 

Directions

1.  This part is essential: Preheat the oven to 425 degrees and put your baking sheet in the oven as it preheats.  If you use aluminum foil, fine; if you use parchment, let the pan heat without the parchment on it (more on that later).  Be sure to let your oven preheat completely before cooking the veggies (they don’t take long to prep).

2.  Trim and clean the sprouts: Cut off the hard stems and remove any loose leaves.  Halve the sprouts, quartering any very large ones.  They should be about the same size, so they cook evenly.

3.  Toss the sprouts with one tablespoon of oil.

4.  Remove the pan from the oven with an oven mitt; It will be piping hot.  Toss the brussels sprouts onto it, and sprinkle with salt (I use a few pinches, as I usually add more when they’re done), pepper (use cayenne instead of black pepper if you prefer more heat).

Ready for the oven!

Ready for the oven!

The garlic and onion powder are simply crucial!  A few sprinkles, but if you’re like me and don’t have a date in the offing, go a little heavy handed with that garlic, it’s delicious!  I really enjoy a few dashes of paprika for a smoky flavor and beautiful color.

5.  Toss with tongs or a spoon; Put back into the oven (using an oven mitt – no, I’ve never burnt myself this way or anything…) for 15 minutes, toss again to allow for even browning.  Cook another 8-10 minutes.

6.  I found that mine cooked for about 20-25 minutes.  They will be super brown and caramelized when they’re done, but sample a larger piece to ensure doneness.  The trials of being a cook!

Roasty toasty goodness!

Roasty toasty goodness!

Look at ’em!  Aren’t they gorgeous?!

If you’re a sprouts lover like myself, one pound is perfect for a side dish!  If you’re feeling generous, double the recipe and give your lucky guest a scoop!

A small scoop.

 

Notes

1.  For a family of four, I’d definitely double the recipe.

2.  Preheating the pan will allow the sprouties to begin cooking the second they hit it, ensuring delicious crispiness!  When you pull the pan out of the oven to put the sprouts on, you can use nonstick cooking spray.  However, if you’re adhering to the Veg 30 diet, I suggest adding just a dash of olive oil if needed to prevent sticking (cooking sprays are known to contain soy).  If using parchment, carefully lay a piece on the pan when you pull it out (no need for any spray or additional oil, in this case).

3.  I really love paprika, but change it up if you want!  Dash of chili powder, sprinkle of some herbs de provence, whatever you like!  Just please don’t take away the garlic…it would hurt my heart!

 

Make these today, they are terrific!  Let me know what you think!

Katy

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