Monday, January 27, 2014

31 Days of Green: Day 26 Brussel Sprouts

Sorry for the late post. I curled up with Mercury and a good book last night and totally lost track of time, but it was the perfect way to spend a Sunday evening. Todays, or rather yesterdays, green is a favorite of both my husbands and me. Unlike asparagus, it does not freeze well so we anxiously wait for it to show up at the farmers market each year. The weather, as I’m sure you’ve noticed, has been pretty whacky so we had to wait extra long this year. It was worth the wait!
Brussel sprouts look a lot like tiny cabbages and have a similar but sweeter flavor.  They also have a similar nutrient profile. I think most people would agree that they are best roasted, and I’m not one to steam a veggie under some notion that its healthier that way, if you know what I mean.  Do yourself a favor and grab some brussels while the grabbing is good!

Lemon Pepper Roasted Brussel Sprouts

Gluten Free
Serves 2

¾ pound brussel sprouts
2 tbl grass-fed butter, melted
½ lemon, juiced
1 tsp ground black pepper
pinch salt

Mix the melted butter, lemon juice, salt, and pepper. Toss the brussel sprouts in the mixture and then baked them on a parchment-lined baking sheet for about 25 minutes on 400oF, turning halfway through. They will smell delicious and be pleasantly brown when finished. This is a great side dish, or midday snack as we had them.

Notes and Substitutions

You could use olive oil or coconut oil in place of the butter

Do you like brussel sprouts?

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