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Sunday, June 1, 2014

Best Brussels Sprouts

"The little heads of cabbage," was what I used to call Brussels sprouts when I was younger, and even then, I remember enjoying them (although I also remember them being covered in butter). Yet today, Brussels sprouts don't last very long in our house either. This cruciferous vegetable is incredibly healthy for us and these little bundles of green are packed with calcium, potassium, and vitamin A. They are even a complete protein when combined with whole grains!

Makes 3-4 servings as a side dish

1lb. Brussels sprouts
1/4-1/2 medium/large yellow onion sliced
3-4 garlic cloves sliced
Olive oil
Fresh ground pepper
Balsamic vinegar (optional)

1. Preheat the oven to 350F. Line a baking dish with parchment paper and set aside.

2. Cut the hard ends off of the Brussels sprouts and remove any leaves that look brown or feel too soft. Then half the Brussels sprout and put in a colander. (Any extra leaves that accidentally fall off while cutting also keep).

Before baking
3. Rinse off the Brussels sprouts and let drain for a few minutes. Once dried, place in a mixing bowl.

4. Slice the onion and garlic and add to the Brussels sprouts.

5. Add olive oil, salt, and pepper to bowl and mix until items are adequately covered.

6. Bake in oven for 30 minutes, flipping/mixing Brussels sprouts after 15 minutes. Brussels sprouts are done when most are light brown on tops or edges.

7. Serve warm and taste to determine if you need more salt or pepper. I also love to drizzle a little good balsamic over it before serving.

How I like to serve my Brussels sprouts!

P.S. Before writing this I had no idea that Brussels sprouts had an "s" at the end of Brussel!

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