Eat in Season Recipe 3: Brussels Sprouts

Part of our eat in season series:
By Mary Rose Roberts
One of my best friends, Sean, recently commented on my Yummy Beet Soup recipe that his mother loves beets but that he hates them. So here’s my second shot at winning him over with one of my eat-in-season recipes showcasing brussels sprouts. Brussels sprouts have gotten a bad rap over the years. Children are known to hate them and adults often avoid them. But the vegetable is a good source of thiamin, riboflavin, iron, magnesium, phosphorus and copper. It also is an excellent source of dietary fiber, vitamin A, vitamin K, vitamin B6, folate and potassium. And when cooked well, they are a delight to the taste buds.

While my husband prefers to use an iron skillet and add bacon, I like to follow the below recipe that excludes the bacon and is baked instead of fried.

Don’t Hate Brussels Sprouts
1 ½ pounds of Brussels sprouts
3 tablespoons of extra-virgin olive oil
¾ teaspoon of kosher or sea salt
½ teaspoon of freshly ground pepper
½ teaspoon of garlic powder
Parchment paper

Preheat to 400 degrees F. Cut off the brown ends of the brussels sprouts, as well as any yellow leaves. In a large bowl, add olive oil, salt, pepper and garlic powder. Toss well. Pour them on a parchment paper-covered baking sheet. Roast them for 25 minutes. Shake the pan and roast for another 15 minutes until crisp on the outside. Season with more salt (depending on your taste) and serve immediately.

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