The Anti-Inflammatory Kitchen Cookbook by Leslie Langevin

Author:Leslie Langevin
Language: eng
Format: epub

Rosemary Sea Salt Brussels Sprouts

MAKES 4 SERVINGS

Brussels sprouts have a bad reputation, but that’s because so many people grew up eating them the wrong way. Boiling them to death destroys most of their nutrients—lots of vitamins A and C. Roasting them, on the other hand, keeps them nice and crispy, enhances their natural taste (rather than transforming it into something weird), and gives them a nice, golden sheen. Rosemary is a great source of rosmarinic acid, a natural antihistamine.

• • • • • GREAT SNACK • LOW CAL • SUPERFOOD • VEGAN • • • • •

PREP TIME: 10 minutes • COOK TIME: 25 minutes • TOTAL TIME: 35 minutes

1 pound Brussels sprouts

2 tablespoons chopped fresh rosemary

2 tablespoons extra-virgin olive oil

½ teaspoon sea salt

1. Preheat the oven to 400°F.

2. Remove the stems from the sprouts and halve the Brusells sprouts lengthwise.

3. In a bowl, combine the Brussels sprouts, rosemary, olive oil, and sea salt. Use your hands to mix them together, coating well.

4. Peel the Brussels sprouts apart so the outer layers get extra crispy.

5. Spread the sprouts evenly on a baking sheet and roast for 20–25 minutes, until they turn golden brown.

Note

Serve this dish at your next holiday meal. The Brussels sprouts pair well with the Rosemary & Garlic Chicken Breasts with Vegetables (page 200).

Variation

Make these with a drizzle of maple syrup, olive oil, and salt. They taste sweet and crispy, like veggie candy, which will appeal to picky young palates.

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