Trying to brighten up your holiday meals? Why not try some Brussels sprouts! These little cruciferous vegetables belong to the cabbage family. Chock full of B vitamins, vitamin C, vitamin K (caution if you take warfarin (coumadin) or any other blood thinners) and fiber, they are very nutritious and full of great phytochemical which may be beneficial in warding off some diseases! Brussels sprouts are great this time of year as their harvest season ranges from September through March. You may have some not so fond memories of mushy steamed Brussels sprouts when you were a kid. Try this simple recipe for a whole new take on this nutritious vegetable and you will be a Brussels sprout believer!

Roasted Brussels Sprouts 


1 ½ pounds Brussels sprouts

3 tablespoons good olive oil

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.

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