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Roasted Brussels Sprouts
Brussel sprouts have finally received the popularity they deserve. They’ve come a long way from being only steamed back in the day. They are jam packed with flavor and nutrients – tons of vitamin C, vitamin A, vitamin K, fiber, potassium, vitamin B6, iron, and magnesium.
They support bone health, blood clotting, immunity, gut health, regular bowel movements, and stabilizing blood sugar. This is also a great food to try with kids- call them mini cabbages, they’ll think they’re cute, and the rest is history. Getting kids involved in prep work is the best way to have them try new things. Good luck trying to stop eating these when the outer layers are a little crispy.
2 lbs brussel sprouts, hard stem cut, outer leaves removed, and halved
2 T evoo
½ t sea salt
½ t garlic powder OR 1 clove garlic, minced
Preheat oven to 425F. (400F if using convection) Prepare a baking sheet with parchment paper.
On baking sheet, combine brussel sprouts, olive oil, sea salt, and garlic and combine until all ingredients are distributed evenly. Make sure brussel sprouts are in one even layer.
Roast for 30-40 minutes, depending on how crispy or brown you like them. Toss halfway through cooking. (You can also lower the time to 20-30 minutes at 400F for convection bake.) Enjoy!
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Anndrea is a culinary nutritionist serving the Central NJ area. She provides individual clinical nutrition consultations, personal chef services and in-home cooking classes.