It's prime brussels sprouts season and we're so excited to cook with the seasonal vegetable. These little cabbages are loaded with antioxidant properties and they’re also rich in vitamin C, folate, and potassium. Oh yeah, I forgot to mention they’re incredibly delicious! If anyone you know is still a sprouts hater, serve them this roasted version (with only four ingredients) and I guarantee you’ll have a brussels convert on your hands.
- 3 slices (about 4 ounces) Canadian bacon, diced
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/2 cup walnuts, chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
1. Preheat oven to 400°F.
2. Spray a medium skillet with cooking spray and heat over high heat. Place the bacon in the skillet, turn down heat to medium and sauté for 5 minutes, stirring occasionally, until edges are slightly brown.
3. Place the sprouts in a baking dish and drizzle with the olive oil; stir to combine. Season with the salt and pepper and add in the bacon and walnuts; toss.
4. Roast for 40 minutes, stirring half way through. When done, sprouts will be tender, but will still have some bite. Serve warm.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color.