Roasted Brussels Sprouts

As the holiday season approaches, lean towards some foods that are lower in carbohydrates such as this Brussels sprout recipe. These cute little cabbage-looking vegetables are packed full of nutrients such as fiber, potassium and vitamin C, to name a few. When roasted, Brussels sprouts become aromatic, savory and develop a golden brown color. This is due to the Maillard reaction (where amino acids and natural sugars interact with one another) and the caramelization reaction (where natural sugars break down) which occur when Brussels sprouts are heated.

Ingredients

• 1 pound Brussels sprouts
• 2 to 3 tablespoons olive oil
• Salt to taste

Instructions

1. Preheat oven to 400° F.
2. Peel discolored or tough outer leaves and rinse the sprouts under running water. Pat them dry with a paper towel or clean cloth.
3. Trim off any excess stems and cut the sprouts in half lengthwise.
4. Put the sprouts in a mixing bowl and add olive oil, toss well.
5. Grease a rimmed baking sheet with olive oil.
6. Arrange sprouts on the baking sheet, single layer, no piggybacking.
7. Optional: Sprinkle with a little salt.
8. Bake for 15 to 20 minutes, turning the sprouts once halfway through the baking time
9. Optional: Add salt or other seasoning to taste before serving.
    

Try customizing your roasted Brussels sprouts with one of the following toppings:

• Squeeze of lemon juice
• Drizzle of balsamic vinegar
• 2 tablespoons grated Parmesan cheese
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons toasted pine nuts
• 2 tablespoons pomegranate seeds
• 2 tablespoons crumbled feta or goat cheese