Have you ever tried a food once and decided it just wasn’t for you? Negative experiences we have with food growing up tend to stick with us and can have a huge impact on our food preferences as adults. We all have stories about being forced to eat vegetables as a child that usually included mushy, boiled vegetables like brussels sprouts! With these terrible memories, it’s no surprise that brussels sprouts were the most hated vegetable in America according to a study in 2008. However, these phytonutirent powerhouses are definitely making a come-back and it’s all about how your prepare them!
Brussels sprouts are considered a cruciferous vegetable along with broccoli, cauliflower, kale and cabbage. Studies link greater consumption of cruciferous vegetables with decreased incidence of several types of cancers. These vegetables contain phytonutirents that help stimulate our bodies’ natural detoxifying process. Brussels sprouts are also a great source of fiber and Vitamin C which can help promote overall health.
I was visiting my parents on the Cape last weekend and planned on making these as a side dish for dinner. I wanted to make sure I had time to take a few pictures so I made them in advance, thinking I would just reheat them prior to dinner. I had them resting on the stove top and they slowly started disappearing…..needless to say I was able to convert my parents to brussles lovers and hopefully this recipe will convert you too 🙂
- 1 pound Brussels sprouts
- 2 Tablespoons olive oil
- Salt and pepper to taste
- ¼ cup freshly grated Parmesan cheese (optional)
- Preheat oven to 425 degrees. Trim bottom of brussels sprouts, and slice each in half.
- Heat olive oil in cast-iron pan over medium-high heat and put brussels sprouts cut side down in one layer in pan. Sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom.
- Transfer to oven and cook for an additional 30-35 minutes until brussels sprouts are tender and crispy.
- Remove from oven and top with grated parmesan cheese, if desired.
*Don’t have a cast-iron pan? No worries- you can just roast the brussles on a baking sheet in the oven instead of starting the process on the stove top. Just follow the steps above- you may need to roast them a little longer to get the same results.