I try to get in as many cruciferous veggies as I can when doing South Beach: slaw mix with tuna makes a great chopped salad, raw broccoli and cauliflower florets with hummus or a white bean puree is a favorite snack, kale tossed into a lentil soup or cut into ribbons and braised is another popular side dish. Then there are brussels sprouts.
Like many people, I used to hate them. I'd only ever had them boiled into an unrecognizable mushed-up mess of flatulence-inducing leaves until I stumbled across a recipe for roasted, salted sprouts. Roasting them brings out some sweetness and also adds some crunch, while the salt really boosts the natural flavor.
Roasted Brussels Sprouts
- 1 lb. Brussels sprouts, cleaned and halved
- Olive oil
- Shaved parmesan
- Preheat the oven to 400 degrees Fahrenheit and line a roasting pan with foil.
- Toss the brussels sprouts with olive oil and salt liberally - trust me, the more salt, the better with this dish
- Roast for 20 minutes, take out the pan and shake them or flip them over. Add a bit more salt and some pepper and roast for another 15-25 minutes until they are nicely browned and some of the outer leaves are crisping up.
- Add a touch more salt to taste if needed and top with the shaved cheese.