Friday 9 January 2015

Roasted Brussel Sprouts

My son, Dustin and daughter-in-law, Amy were the first to introduce me to this new foodie rage, brussel sprouts! I was shocked at how excited they were, and especially my son, who, hated everything green except green beans growing up. Who is this young man? This can't be my son? He would never let brussel sprouts touch his lips when growing up. Then, my daughter-in-law Eva and her mother Eva, made them for Thanksgiving and Christmas with bacon and balsamic.....Hmmmm I was slowly catching on. Next, my son came home from a trip to New York raving about how they are on every menu, in every restaurant! ......Oh, how the kid version of you guys would be disgusted!

 I've found my self jumping on this "Brussel Train" and ordering these delicious little morsels at some local bistro's in Seattle. I love how sweet, crunchy and caramelized these little leaves get when roasted. They naturally get sweet when roasted and are really good with just a little olive oil, salt and pepper.

Sulforaphane is a chemical that is thought to contain anti-cancer properties, and this is thought because of research and studies establishing a link between this chemical and anti-cancer properties. Brussel sprouts are not the only vegetable that are thought to feature this amazing chemical; other brassicas like broccoli have properties that exhibit sulforaphane also. Brussel sprouts are low in fat and sodium and are a good source of vitamin C.

All in all there is just one word, "Deliciousness"!

Roasted Brussel Sprouts
15-20 Brussels sprouts
Extra-virgin olive oil
Kosher salt
1/4 cup pine nuts
3  slices bacon, cut crosswise
1/4 cup shaved Parmesan


Preheat the oven to 450 degrees F.

Cut the Brussels sprouts in half lengthwise, from top to bottom. 

Mix together the sprouts with olive oil, salt and bacon. Move to  the oven until tender and bacon is crisp 30-35 minutes. Mixing the mixture every 12 minutes.
Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts. 
Sprinkle the pine nuts and Parmesan on top when finished.

Here's what I've been up to this week!! More fun in Desert Mountain and at a favorite restaurant in Scottsdale, Razz's!

1 comment:

  1. I have hit the Brussel Train as well! Thanks for the new recipe for Brussel sprouts, I will make them tonight! JP


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