Brussels Sprouts may very well be my favorite vegetable. These little nutrient-packed balls of deliciousness are surprisingly high in protein (about 3g per cup) and in vitamin K. They are also super easy to cook!
Roasted Brussels Sprouts
- 2 lbs Brussels Sprouts (organic if you can find them!)
- 3 tbsp olive oil (or coconut oil (melted), if you prefer)
- 2 tbsp Balsamic Vinegar (optional)
- 1 tsp paprika
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
- Preheat oven to 400 degrees.
- Cut off stem of each sprout. Cut Brussels sprouts in half (cut large sprouts in quarters). Remove outermost leaves if they appear old or damaged. If they appear fine, then leave them. If they fall off, add the fallen leaves to a foil-lined baking sheet along with the rest of the sprouts.
- Drizzle oil (and vinegar, if you choose) over sprouts. Sprinkle paprika, pepper, and salt over sprouts, then toss with fingers to evenly coat with oil and seasonings.
- Bake for 25 minutes, until fork tender and golden brown on top. Detached leaves will be dark and crispy…and delicious!! That’s the best part!
This recipe is enough to serve 4-8 people as a side, depending on how many vegetables you like to eat! Enjoy!