I must confess, I don’t like Brussels sprouts. I know I sound like a whining kid, but it’s true. I think there was about 3 months in my life, where I liked it, or was that in my dream?
But Brussels sprouts is a cancer fighting food and so good for us generally, I have to include it in my diet. Luckily, I can turn these tiny cabbages into palatable dishes where I don’t have to eat it against my will, cringing like mad.
You can roast the Brussels sprouts using a sheet pan or use a bowl. I like to add some dried fruits, nuts and/or seeds, herbs, and at times hot sauce, which is so good on Brussels sprouts. I’ll have this with some quinoa and it becomes a full meal that is fast with easy clean up. Try it!
I’ve learned to spell both Brussels sprouts and Worcestershire, thanks to this blog, but pronouncing it is another story. So much to learn…
- 1 1/2 pounds Brussels sprouts
- 2 tablespoons organic extra-virgin olive oil or any healthy oil
- 1/4 teaspoon fine sea salt or garlic salt
- 1-2 tablespoon Worcestershire sauce* or balsamic vinegar
- Sea salt and freshly ground pepper to taste
- freshly ground pepper
- Balsamic glaze or organic maple syrup
- 1/3 cup organic dried cranberries
- 1/3 cup of chopped nuts like almonds, pecans, etc.
- Fresh organic chopped herbs of your choice like parsley, chives, basil, etc.
- Hot sauce or chili flakes
Preheat the oven to 400 degrees Fahrenheit.
Trim the ends of the Brussels sprouts and remove any dead or yellow leaves.
Place the Brussels sprouts on a sheet pan or in a bowl and add the olive oil, Worcestershire sauce, garlic salt or salt and pepper and toss well. Bake in the oven from 25-30 minutes, tossing half way. You can eat the Brussels sprouts raw so you can cook it to be crunchy (shorten the bake time) or soft.
A few minutes before taking it out, add the cranberries and/or nuts, if using.
Before serving, toss in the cranberries and/or nuts, if using, and drizzle the balsamic glaze or maple syrup and top with your favorite herbs. Enjoy them hot, warm or room temperature.
You can add other veggies like onions, which gives it a natural sweetness and/or mushrooms, beets, etc. Make sure you don’t use too many veggies and crow the pan and make sure to cut the pieces to similar sizes so they cook evenly.
In place of Worcestershire sauce, use soy sauce or tamari and sesame oil, or teriyaki sauce, or hoisin or oyster sauce (thin it out a bit with some water). Sprinkle some sesame seeds or Nori (seaweed) flakes.*
*Vegan Worcestershire sauce is available in stores or online.
*Nori flakes are in Asian stores or online.