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Brussels Sprouts
 
   
 


Do you hate Brussels Sprouts? If you do it is probably because you were served boiled or steamed Brussels as a kid, and all you remember are slimy, mushy, green balls of death.

Baked brussel sprouts are the way to go! Try my 3 favorite Brussels Sprout recipes!

 

Simply Baked

Ingredients

1 big handful of Brussels

1 tabelspoon of olive oil

Pinch of sea salt

Freshly ground pepper

Directions:

Wash Brussels. Cut each Brussels in half. Place on baking sheet and drizzle with olive oil, pinch of salt and freshly ground pepper. Bake at 425 degrees for  25-35 minutes, or until brown golden and crispy!

Eat immediately. The longer Brussels “hang around” the less appealing they look and taste.

 

Brussels with Toasted Nuts and Fruit

Ingredients

1 pound of Brussels

2 tablespoons of extra virgin olive oil

1/2 cup of dried cranberries

1/4 cup of chopped pecans or walnuts

Pinch of sea salt

Freshly ground pepper

Directions:

Wash Brussels. Cut each Brussels in half. Place on baking sheet and drizzle with olive oil, pinch of salt and freshly ground pepper. Bake at 425 degrees for  20-30 minutes or until slightly golden brown. Remove baking sheet from the oven and add the nuts and dried fruit to the baking sheet and stir together. Place bake in the oven for 5 minutes to toast your nuts and fruit. Keep on eye on your Brussels so you nuts don’t burn.

Eat immediately. The longer Brussels “hang around” the less appealing they look and taste.

 

Root Party 

1 pound of Brussels, cut in half

2 tabelspoons of extra virgin olive oil

1 medium sweet potato, chopped

1 medium carrot, chopped

1/2 medium onion, chopped

1/2 cup of vegetable broth

1 garlic clove, minced

Pinch of sea salt

Freshly ground pepper

Directions:

Wash Brussels. Cut each Brussels in half. Chop sweet potato and carrots. Place all on a baking sheet and drizzle with olive oil, pinch of salt and freshly ground pepper. Bake at 425 degrees for 25- 35 minutes or until slightly golden brown.

Meanwhile, on a stove top add onions and garlic with a dash of olive oil to a medium skillet. Cook medium heat until onions caramelize. Add vegetable stock.

Remove baking sheet from the oven and place root vegetables in a big serving bowl. Add onions and garlic and stir together. Sprinkle with a pinch of sea salt and freshly ground pepper if needed.

Eat immediately. The longer Brussels “hang around” the less appealing they look and taste.

What’s for dessert? Check out Healthy Grocery Girl’s Healthy Holiday Dessert Guide! Yum.



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