Fast(ing) Food - Idiot-Proof Brussels Sprouts

Day 41, Feast Day #22

Brussels sprouts have been demonized in popular culture as the vegetable arch nemesis of children. Yes, Brussels sprouts may be frightening to some because they are slightly bitter, green vegetables. My mother won't even get near a Brussels sprout due to her preconceived notion that Brussels sprouts are yucky. This is why I never tried them until I was halfway through college. Like their larger cabbage cousin, Brussels sprouts can also become stinky, soggy, and pretty gross if boiled and overcooked. I have learned that Brussels sprouts can taste awesome, are easy to cook, and like cabbage, are low in calories.

I also did some research and Brussels sprouts are really good for you. Not only do they have a lot of vitamin A, C, K, and potassium, they also are in a family of plants that is linked to lowering your risk of cancer (along with broccoli, cauliflower, and cabbage) by protecting your DNA. Uh, I would love to skip cancer, so bring on the the Brassica veggies!
Basic recipe, plus I added in some dried cranberries.

Idiot-Proof Brussels Sprouts (Yield 4 servings) ~205 kcal/serving
  • 2 lbs of Brussels sprouts ~420 kcal
  • 3 tbsp of extra virgin olive oil  ~360 kcal
  • 2 tbsp balsamic vinegar  ~40 kcal
  • 1 tsp kosher salt
  • pepper to taste
Heat oven to 375 degrees. Cut ends of Brussels sprouts and prune off any gross leaves. Cut sprouts in half.

Put sprout halves on a baking sheet. drizzle olive oil and balsamic vinegar over sprouts. Mix up sprouts with hands until evenly coated. Sprinkle on salt and pepper.

Bake Brussels sprouts for 25-30 minutes, until lightly browned.

I added in a 1/4 cup of dried cranberries (~98 kcal) to the batch I ate today and yesterday. These sprouts also taste good when baked with eggplant (~20 kcal/cup) or sun-dried tomatoes too (~70 kcal/half cup).

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