Brussels sprouts are one of our FAVORITE winter vegetables! Brimming with antioxidants and Vitamins C and K, these tiny cabbages pack quite a punch in both nutrition and flavor.
If your childhood memories of Brussels sprouts are less than happy, it’s probably because they weren’t being prepared correctly and/or overcooked. Fortunately, chefs around the country re-introduced them into their seasonal menus over the past few years, with much success, and it’s time to give them another look!
Here are some of Desert Wellness Center’s favorite recipes — if you try them, let us know what you think!
Dr. Ezrre’s Roasted Brussels Sprouts and Sweet Potatoes
2 sweet potatoes or yams, cubed
1 pound Brussels sprouts, stems removed and halved (or quartered if really
4 tbsp butter, melted
Preheat oven to 350 degrees.
Mix sweet potatoes and Brussels sprouts and place in a single layer onto two
Drizzle butter and olive oil over vegetables. Sprinkle salt,
pepper and other favorite spices (paprika, coriander, turmeric).
Bake for 25 -30 min, flipping after first 15 min.
Dr. Lussier’s Roasted Brussel Sprouts with Honey Siracha Sauce
1½ pounds Brussels sprouts
2 tablespoons olive oil
Preheat oven to 400°F.
Cut off the stem end of the sprouts and cut the sprouts in half.
Place sprouts in a large bowl, drizzle with olive oil and season to taste with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.
Honey Siracha Sauce Ingredients:
1/2 C real mayonnaise (with no HFCS)
1 Tbsp Sriracha
1 Tbsp rice wine vinegar
1 Tbsp honey
1 tsp organic ketchup
1 tsp garlic powder
1/2 tsp smoked paprika
Juice from half a lime (about 1 Tbsp)
Whisk or blend together well until creamy. Let set for 30mins prior to use. Can be made up to 48hrs prior to using. Drizzle on roasted Brussels sprouts and enjoy!
Dr. Cronin’s Favorite Roasted Brussels Sprouts with Pecans
(Courtesy of Real Simple Magazine)
2 pounds Brussels sprouts, trimmed and halved
1 C pecans, chopped
2 TBS olive oil
2 cloves garlic, finely chopped
kosher salt and black pepper
Heat oven to 400° F. On a large baking sheet, toss Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn sprouts cut-side down.
Roast until golden and tender, 20 to 25 minutes.