Smashingly Delicious Brussels Sprouts
If you’re on the hunt for a tasty and nutritious vegetable to add to your diet, look no further than Brussels sprouts. These small, leafy green vegetables are packed with vitamins and minerals, and they also boast an impressive compound called sulforaphane that’s great for your health.
Sulforaphane is a powerful antioxidant that has been shown to have a number of health benefits. It can help reduce inflammation, protect against cancer, and promote a healthy heart health. And the best part? Brussels sprouts are one of the richest sources of sulforaphane that you can find in the vegetable kingdom!
In this blog post, we’ll share a scrumptious Brussels sprout recipe that will not only satisfy your taste buds, but also deliver a healthy dose of sulforaphane. Whether you’re a die-hard Brussels sprout fan or you’re just looking for a new way to incorporate more vegetables into your diet, this recipe is sure to become a new favorite in your household. So let’s get started!
Prep Time: 5 minutes Cook Time: 40 minutes Yield: 5 servings
- 1.5 lb. Brussels sprouts
- 1 tbsp Olive Oil
- 1 tsp. Garlic powder
- Pinch of salt and pepper
- 1/8 tsp cayenne pepper
- 1/3 cup Parmesan cheese
- 1 tbsp. Balsamic vinegar
- Preheat the oven to 425 degrees F.
- Fill a large bowl with ice water.
- Bring water to a boil in a large saucepan. Add Brussels sprouts and reduce heat to maintain a simmer. Cook for about 8 minutes until fork tender. Drain and plunge Brussels into the ice bath. Cool enough to handle and drain.
- Transfer Brussels to a bowl and toss with olive oil, garlic, salt, pepper, cayenne, and cheese. Spread them in a large rimmed baking sheet (rim with aluminum foil). Flatten them with the bottom of a sturdy glass. Roast for 20 minutes. Add balsamic vinegar and continue roasting for about 7-10 minutes until crispy.
If using this recipe in your personalized ATNG meal plan, 1 serving counts as 1.5 vegetables and 1 serving fat.
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