Brussels sprouts may not be among the most well-liked vegetables, but they may just be the new kale! Brussels sprouts are loaded with vitamins, minerals and antioxidants. Although they’re lower in Vitamin C, potassium and calcium than kale, Brussels sprouts are higher in protein, foliate and fiber. In fact, Brussels spouts have nearly two times the fiber of kale. Low in fat and calories, Brussels spouts are also higher in protein than most vegetables. Here’s a simple recipe to enjoy these cruciferous veggies.
Oven-Roasted Brussels Sprouts recipe
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- ½ pound baby carrots, halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 teaspoon course salt
Pre-heat oven to 400 degrees.
Wash and trim Brussels sprouts, cut in half and place in a large sealable bag.
Cut carrots in half and combine with Brussels sprout.
Add olive oil and salt, seal bag and shake until evenly coated.
Place Brussels sprouts and carrots on baking sheet and cook for approximately 20 minutes or until vegetables are tender and lightly browned. Enjoy!