Life Begins in the Garden: Roasted Brussels Sprouts

By Sarah Leitzel

I used to hate brussel sprouts. Then I discovered how fun they are to eat when they are cooked just enough, my tongue and teeth peeling back each little leaf until I get to the tender core. I also found what wonderful carriers of butter and salt they are, with little pools of the warm goodness cupped in each of those little leaves. Thankfully, they are in themselves incredibly good for you, a superfood that contains powerful antioxidants. Brussels sprouts contain sulfur-containing compounds called glucosinolates, which your body uses to make isothiocyanates, which activate cancer-fighting enzyme systems in your body. There are much healthier recipes for them than ones saturated with butter and salt. My newest favorite is to toss two or three cups of small to medium sprouts in 2 Tbsp of olive oil, 1/4 tsp black pepper, and a good sprinkle of sea salt. Roast on a tin foil lined baking sheet at 425 for about 25 minutes and then toss in a bowl with 2 Tbsp balsamic vinaigrette and 1Tbsp honey. Then eat! So yummy.

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