What’s that Veggie? Brussels Sprouts!

Written by Brie Frickenstein, SNAP-Ed Assistant

Oh Brussel sprouts…many people turn their nose up to these mini-cabbage looking vegetables, but they can pack in a lot of different flavors when you pair them with different spices.  No more do you need to think of Brussel sprouts as mushy, stinky green vegetables that nobody in your family wants to eat, but here you will get some great ideas for cooking Brussel sprouts in a way where your family will be asking for seconds! Brussel sprouts are a great source of Vitamin C and go great when roasting with other vegetables.

For this recipe, we are going to roast these Brussel sprouts with sweet potatoes and red bell peppers. First, we need to cut off the bottoms of the sprouts.

end cutquartered

Once we’ve cut the bottom off of the sprout, we need to cut the sprout into either halves or fourths, depending on how big you want your pieces to be.

Next, we can peel and dice our sweet potatoes and red peppers. You want to be sure to either cut the sweet potatoes into small pieces so they cook evenly with the Brussel sprouts, or for larger pieces, put the sweet potatoes in first for about 5 minutes before adding in the Brussel sprouts and peppers.

chopped

Toss all of the vegetables into a bowl. For this basic roasting recipe, we are just adding olive oil, salt, pepper, and a little bit of garlic powder.

Spread evenly onto a baking sheet. Roast the veggies at 425°F for about 20-25 minutes.

Pan

The veggies will be done when your potatoes are tender and your Brussel sprouts start to get a caramelized color on them.

cooked

The awesome part about roasting Brussel sprouts with other vegetables is that you get a different flavor when compared to just boiling or steaming them on their own. In this recipe, you get a sweetness from the potatoes and peppers that pairs great with the Brussel sprouts.

plate

You can always swap out the sweet potato or red bell pepper for some of your other favorite vegetables. Most vegetables can be roasted and take about 20-30 minutes; just be sure they are all cut to about the same size. Here are some other flavor combinations that go great with Brussel sprouts:

  • Balsamic vinegar and red onion
  • Teriyaki sauce, paprika, garlic powder, and sesame oil (optional)
  • Garlic and lemon
  • Butter with bread crumbs and top with parmesan cheese

This post was reviewed by Morgan Hartline MS, RD, LMNT. Photos by Brie Frickenstein.

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