The last time I had brussel sprouts was about two years ago. I can't remember how I cooked them, but I very distinctly remember that I did not like them. Since then, I never gave much thought to buying them.
A couple weeks ago, a friend shared a copy of the November issue of Real Simple magazine. I was very impressed that it contained healthy recipes and some really delicious ones suitable for the holidays. Anyways, I came across a recipe for brussel sprouts that looked promising. As a side note, I love that I'm seeing more wholesome recipes in magazines and not just all the sugary desserts (Thank you, Real Simple!).
I had to change the herb called for because I didn't have thyme, but this recipe is absolutely delicious. I seriously could have eaten the whole bowl if I didn't have to share with my better half.
• 1 1/2 pounds Brussels sprouts, trimmed and halved (In season typically from September to February, so easy to find this time of year)
• 1 pound red seedless grapes (skip the grapes if you are fruit/sugar sensitive)
• 3 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 tablespoon fresh rosemary
• kosher salt and black pepper to taste
Directions: Heat oven to 375° F. In a bowl, toss the brussels sprouts and grapes with the oil, garlic, rosemary, salt, and pepper. Transfer to a baking sheet. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.
Brussel sprouts, a cruciferous vegetable, have a lot of nutritional value. Click here to find out how to store them, select them, and why they are good for you!