Right now I am on a huge Brussels sprouts kick. They meet my three main weekday cooking requirements (easy to make, healthy, minimal clean up) and are perfectly toasty for this abysmal winter weather so much of the country is experiencing. Shout out to my little sister who lives in Scottsdale, Arizona. Thanks for the reminder that the rest of us Hiipakka siblings live in the frozen tundra! Hateyouloveyouhateyouloveyou!!
After the Christmas holiday and my excessive New Year’s celebration I am all about detoxing with whole foods, and Brussels sprouts are a great way to add color, flavor, and healthy substance to any of your lean proteins.
- 1½ pounds Brussels sprouts
- 2-3 tablespoons EVOO
- Pinch of kosher salt and pepper
- Pinch of dill
- Lemon juice from ½ lemon
- Aged balsamic vinegar
- Preheat oven to 400 degrees
- Take the sprouts and cut off the hard core at the end. Cut the remaining sprout into quarters. Leaves will start to separate, that’s okay – go with it!
- Once all sprouts have been chopped put into a large mixing bowl and combine with EVOO, salt/pepper, dill, and lemon juice. Use your hands to make sure each sprout is coated and arrange on a baking sheet evenly. Let sprouts roast for 30-40 minutes or until each sprout center is tender
- Add a splash of aged balsamic on the roasted sprouts
- Plate and enjoy
Last night I ate this with roasted chicken breast, half of a sweet potato and a handful of cherry tomatoes, it was a slice of heaven.
Image via: Rachel Cooks