I don’t remember eating Brussels sprouts as a child. In fact, it wasn’t until I lived in Ireland, where my mother-in-law served them sautéed in soy sauce, that I first tried them. It was love at first bite!
Now I roast Brussels sprouts all the time. Good enough to be eaten straight from the oven like a snack…these are equally delicious at room temperature. What’s more, despite their diminutive size, Brussels sprouts are high in fibre, vitamins and minerals, they can trigger the liver to produce detoxifying enzymes, they have been shown to reduce blood sugar levels, and they may protect against cancer. One thing to note, if you’re taking a blood thinner like Warfarin, research has shown Brussels sprouts may lessen the drug’s effectiveness due to the Vitamin K in them.
The secret to getting a good carmelisation on the sprouts is roasting them in a single flat layer, making sure they don’t overlap.
And, finally, you can turn these lovely little super foods into an awesome vegetarian meal by tossing them with arugula and lentils or bulgur wheat.
Roasted Parmesan Brussels Sprouts
Serves 4-5
Ingredients
2lb/906g Brussels sprouts, washed, trimmed and halved length-wise
4 tablespoons olive oil
zest of a small lemon, plus 1 tablespoon of the juice
salt and pepper to taste
freshly grated Parmigiano-Reggiano to taste (optional)
Directions
1. Preheat oven to 220ºC/425ºF and set oven rack into the middle of the oven.
2. Place dry Brussels sprouts on a large baking tray.
3. Add the olive oil, salt and pepper, lemon juice, and grate the lemon zest over the tray {that way you get all the lovely oil from the lemon too} and mix with your hands until the Brussels sprouts are coated.
4. Roast in the oven for 15 minutes ~ the sprouts will begin to caramelize in places. Toss the sprouts and add freshly grated Parmesan to taste.
5. Continue roasting for another 15 minutes until the sprouts are tender.
Additional Notes, Related Articles & Credit:
* To read more about the health benefits of Brussels sprouts, visit Dr. Andrew Weil’s website here.
** A Mayo Clinic online article about Warfarin and foods to avoid may be read here.
*** And, if by chance Brussels sprouts and other cruciferous vegetables give you wind {gas}, you may find this article, also from Dr. Andrew Weil’s website, helpful!
In an Irish Home 